Artichoke Chicken

4 boneless chicken breasts
2 teaspoon Beau Monde seasoning

1 large onion, sliced
2 cloves garlic. minced
1 14 oz. can artichokes
2 14 oz. can tomatoes (preferrably fire roasted Muir Glen)
1 carton mushrooms, quartered
1 cup chicken stock or dry white wine
salt and pepper to taste

2 teaspoon dried oregano

1/3 cup Parmesan cheese
1/4 cup feta cheese, crumbled

Season chicken with Beau Monde. Saute chicken in some olive oil until browned on both sides, remove. Add onions, saute for a few minutes, add garlic, artichokes, tomatoes and mushrooms, chicken stock or wine and oregano, simmer for about 1/2 hour to 45 minutes.
Add parmesan and feta before serving. Serve with Lemon Rice.
Serves 4

To spruce up the chicken for company, roll some prosciutto and a scoop of goat cheese up in the chicken (flatten the chicken a bit first) proceed with browning. You may want to eliminate the feta if you use goat cheese.

Lemon Rice

3 teaspoons olive oil
1 large shallot or small onion
1 cup long-grain white rice
4 tablespoon chopped pistachios
1 14 oz. can chicken stock
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 tablespoon lemon zest

Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in chicken stock, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.
Serves 4

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