Grilled Chicken With Spinach, Artichoke, Mushrooms And Tomatoes - cooking recipe

Ingredients

2 large boneless skinless chicken breasts, filleted thin
1 tablespoon olive oil
1/2 teaspoon cavendars all purpose Greek seasoning (optional)
8 ounces fresh mushrooms, sliced
1 roma tomato, cut into half circles (thin or thick is your preference)
13 ounces canned artichoke hearts, drained
3 cups chicken stock
1/2 cup white wine (choose a good pinot grigio)
1 cup fresh spinach (about a handfull)
1/2 cup chopped fine sweet onion
1 garlic clove, crushed
2 tablespoons olive oil
salt and pepper

Preparation

season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to \"marinate\" .
grill chicken on indirect heat closed grill medium heat until done.
sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!