1. Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate. 2. Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened. 3. Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced. 4. Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken. 5. Reduce the heat to low, cover and cook for 15 minutes. 6. Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear. 7. Sprinkle with the cheese and serve over rice with the lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
