Monday, August 22, 2011

Greek Chicken with Artichokes and Peas

Greek Chicken with Artichokes and Peas


1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp Greek seasoning
1 tsp dried oregano
1/4 tsp cayenne pepper
 4 cloves garlic, pressed
1 lb chicken breasts
1 cup frozen peas
1 bag frozen artichoke hearts
4 oz cream cheese
cornstarch as needed

Combine the ingredients through cayenne pepper in the slow cooker.  Add the chicken.  Pour on the peas and artichokes.  Cook on high 3-4 hours. Chop or shred the chicken.  Stir in the cream cheese and use cornstarch to thicken as needed. 

Serve with quinoa or rice. 

Inspired by these two recipes from Epicurious.