the gluten free chef
4 hormone free boneless skinless chicken breasts, washed and patted dry
1 8oz jar of marinaded artichokes, drained
2 medium tomatoes, quartered
1 pack of white mushrooms, chopped
1 small habenero pepper, finely diced
1 onion, diced
1/2 cup green onion, finely diced
2 tbsp minced garlic
3/4 cup red cooking wine
1/2 cup water
2 tbsp olive oil + 1 tbsp red pepper flakes
olive oil to coat skillet
To taste: salt, black pepper, onion powder, garlic salt
1. Heat oven to 400 degrees. Coat large cast iron skillet with olive oil. Add garlic. Season both sides of chicken. Over medium/high heat sear chicken on each side for about 4 minutes. Remove chicken breasts and set aside.
2. Add 2 tbsp olive oil, red cooking wine, onions, green onions, tomatoes, red pepper flakes, habanero pepper, and mushrooms. Season to taste and sauté for about 8-10 minutes. Add in 1/4 cup of water. Sauté for an additional 2 minutes.
3. Remove skillet from heat. Add in artichokes and chicken breasts and cover. Transfer skillet to oven and bake covered for 45 minutes. Remove cover. Rotate chicken basting with juices and bake uncovered for an additional 15 minutes.
Note: You may need to remove excess drippings for the skillet using a large ladle. Keep these drippings to cook your brown rice.