Mediterranean Chicken Toss

4 Tbls. Olive oil
4 Tbls. White cooking wine
2 Tbls. Lemon juice
1 lb. diced chicken (I used frozen but raw chicken is fine)
4 cloves garlic, minced or pressed
½ cup red onion, chopped, (white is fine just changes the flavor slightly
1 box (10 oz.) grape tomatoes, sliced in half lengthwise (regular tomatoes okay but tend to get soft)
1 jar of Kalamata olives, sliced in half lengthwise
1 can Artichoke bottoms (meaty)
1 can Artichoke hearts (leafy) some people prefer just the bottoms
¼ cup chopped fresh parsely
2 tsp. fresh oregano (or dry)
2 tsp. fresh basil (or dry)
2 tsp. fresh thyme (or dry)
Salt and pepper to taste

1. Saute chopped onion and garlic in first 2 Tbls. of lemon juice, olive oil and white wine for about 1-2 minutes, add diced chicken and cook through.
2. Add remaining seasonings and 2 more Tbls. of olive oil and white wine.
3. Add sliced tomatoes and olives and chopped artichoke heat through (about 2 minutes) or after chicken is cooked, add all ingredients to a warm crock pot.
4. Sprinkle feta cheese on top when serving.

(Can be served over rice or pasta or with garlic bread)

Almost any vegetable can be added – green beans, mushrooms, bamboo shoots.  All ingredients are easily substituted with “almost” without compromising the recipe.