Mediterranean Chicken in Sun-Dried Tomato Sauce
Recipe Description:
The Saladmaster Multi-Purpose 5 Qt. Oil Core makes cooking tasty, healthy meals for your family or guests a breeze, especially when time is short. This effortless meal will bring the delectable flavors of the Mediterranean to your table for everyone to enjoy.
21 1⁄2
ounces
condensed cream of chicken soup (can use homemade)
(610
g)
1
cup
dry white wine
(240
mL)
1⁄4
cups
kalamata olives, pitted, coarsly chopped
(35
g)
2
tablespoons
capers, drained
(17
g)
2
cloves
garlic, minced
14
ounces
artichoke hearts, drained and chopped
(400
g)
1
cup
sun-dried tomatoes, drained and coarsely chopped
(110
g)
1 1⁄2
pounds, approximately 8 breasts
chicken, boned, skinned
(680
g)
1⁄2
cup
fresh basil, chopped
(20
g)
Directions:
- Stir soup, wine, olives, capers, garlic, artichokes, tomatoes and chicken into electric roaster.
- Stir to coat chicken thoroughly.
- Cover and cook on 185°F/85°C for approximately 4 hours, until chicken is tender and no longer pink inside.
- Dish onto plate, sprinkle with fresh basil and serve.
Tips:
- You may substitute chicken broth for wine.
- To serve 4 use fewer chicken breasts but the same ingredient measurements. Cook for approximately 2 hours. Freeze any additional sauce for use at a later date.
- You can start this dish in the morning before you leave for the day. Cook on 175°F/80°C for 8 hours.
- Serve with rice, egg noodles or mashed potatoes.