Meditteranean Style Chicken

Uh-oh. We are experiencing teck-ni-kul difficulties...

SO, tonight I have to bring you photos of LEFTOVERS rather than the real thing.

But, here's how to make the real thing, which is fast and awesome, okay?

2 boneless / skinless chicken breasts, cut into bite-sized cubes

Thoroughly film the bottom of a very large skillet with olive oil, and warm (over medium low heat) 4 or 5 peeled garlic cloves.

Once the garlic is beginning to soften, add the chicken and turn up the heat. Quickly sear the chicken in the oil for several minutes, just until it begins to turn from pink to white, and then toss in some fresh rosemary (about 3 or 4 sprigs, to taste). Season with a sprinkle of salt and fresh ground pepper, and continue to saute for several more minutes.

Stir in
1 can artichoke hearts (drained)
1 small can sliced black olives (drained)
1 can diced tomatoes (I used the ones with garlic - yum!)

When bubbly, add in about 1/2 cup RED wine and 1 1/2 cup chicken broth.

Cook for about five minutes more, until the chicken is done.

In a heat proof cup, mix one heaping Tablespoon flour with a couple of Tablespoons of water, stirring until the mix is smooth and well blended. One spoonful at a time, add hot liquid from the skillet to the flour / water mix, stirring the entire time so that the flour doesn't cook and clump. Once the flour mix has is well diluted and very hot, stir it into the skillet mix and cook just until thickened a bit.

Serve over angel hair pasta, with couscous, OR over toasted slices of polenta.
Makes 4 servings.

Enjoy!

(And next time I'll try to remember to put a memory card in my camera ...)