Artichoke Hearts Chicken with leeks

This is one of my favorite dishes. Completely my own creation, just experimenting with spices, different flavors & ingredients. Well, I came up with a winner!

This is a dish to impress! You have company coming over and not sure what to make, let me tell you all your guests will go crazy over this dish! Good luck and let me know what everybody thought! I can’t wait to hear :)

Ingredients:

-   2 chicken breasts preferably organic

-   1 stalk of leek

-   Sun dried tomatoes  - 1 tbsp.

-   Artichoke hearts – ½ a cup

-   ½ of a cup marsala wine

-   1 onion

-   2 cloves of garlic

-   1 box of baby portobello mushrooms

Instructions:

-   Cut up the onion fine

-   Heat up oven with skillet inside to 350 degrees with 2 tablespoon of grapeseed oil

-   Cut up the chicken into skinny pieces and tenderize both sides

-   Dip the chicken pieces in flour (I usually use rice flour)

-   Once the oven reached the temperature add the chicken pieces to the skillet and brown on each side for about 5 minutes, then remove the chicken from the skillet

-   Add the onion to the skillet and brown them for a few minutes

-   Add in the 2 cloves of garlic to the onions

-   Add in the cut-up box of mushrooms

-   Add in the cup-up artichoke hearts, leaks and sundried tomatoes and ½ of a cup of marsala wine and stir it well. Add 1 teaspoon of bouillon (better than bouillon – beef or vegetable flavor)

-   Cook this for about 10 minutes

-   Add the chicken pieces back to the mix and carefully stir it well

-   Cook for another 5 minutes then you can remove it from the oven

You can serve this:

-   Quinoa

-   Rice

-   Mashed potatoes

-   Rice noodles

Vegetables:

Broccoli

Kale

Green beans