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Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata}

adapted from Treasury of Light Cooking
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

For the Chicken & Eggplant Stew...

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 2 Tbl. flour
  • 1 Tbl. olive oil
  • 1 medium eggplant peeled & cubed (about 2 cups)
  • 1 6- ounce jar mushrooms or 6-ounces sliced fresh mushrooms
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 2 cups fat-free chicken broth
  • 1/4 cup dry sherry
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 14- ounce artichoke hearts drained
  • 4 ounces cooked pappardelle pasta

For Citrus Herb Gremolata...

  • 1/2 cup panko breadcrumbs
  • 2 Tbl. butter melted
  • 2 cups fresh spinach leaves finely chopped
  • 1 Tbl. fresh oregano minced
  • 1 Tbl. fresh lemony thyme minced
  • zest of one lemon
  • 2 garlic cloves minced
  • pinch of salt to taste

Instructions
 

For Chicken & Eggplant Stew...

  • Place chicken breasts between two sheets of plastic wrap; pound to an even thickness. Cut each breast in half. Lightly dust with flour.
  • Heat olive oil in a heavy bottom pan or Dutch oven. Brown chicken pieces on each side. Remove. Add eggplant, mushrooms, onion, garlic and seasonings to pan; cook for 5 minutes, stirring occasionally.
  • Return chicken to pan. Stir in chicken broth, sherry, salt & pepper. Simmer covered for about 1 hour or until chicken is done and juices run clear. Add in artichokes during last 20-minutes of cooking.
  • Combine citrus herb gremolata ingredients. To serve, top hot cooked pappardelle pasta with stew. Generously sprinkle gremolata on top.