Chicken with Fresh Mozzarella, Tomatoes & Artichoke in an Italian Mustard Pan Sauce

The wedding countdown is nearly in the under-a-month range. Although I assumed given my extremely high-strung nature that I would be in panic mode, I’ve been Zen Bride (with a couple of exceptions, thanks friends and family) throughout the whole wedding process. Having the most laid-back parents and future in-laws really helps the process, but I really am surprised that I haven’t collapsed into a mascara-streaked, cookie-dough-binging little diva about minutia like color schemes. I am so excited about my marriage and my wedding sounds like a wonderful, fun day, but really nothing to get all bent out of shape over

The only exception to my unanticipated tranquility during my last month as a single girl has been my house. I don’t know why I am having such a “nesting fit,” as I’ve taken to describing it, but I’m almost out of control. Every little home repair task that I managed to put off for the last year since I’ve owned my fixer-upper is now driving me crazy. I have scheduled more people to do more services in my house during the last month and I have during the last ten months combined! I want my house to be in tip-top shape when it officially becomes “our house.” Everything. Must. Be. Perfect. If you’ve seen my house, you’ll realize that this is an unattainable goal. Mops has a higher chance of getting into Harvard than I do of “finishing” my house, and Mops has a wonky eye and is a terrible speller: 

Although it sounds like I’ve completely lost it (and perhaps I have, the jury is out), the one positive from this whole insanity is the fact that I’ve been making home-cooked dinners much more often. I want my kitchen in good working order and I want to serve great meals out of it. I’ve almost entirely lost the desire to go out to eat. I want to stay at home, make the kitchen sparkle, and serve fantastic meals. I suppose if this list is the extent of my wedding stress, I can feel pretty good about myself, right? 

Chicken with Fresh Mozzarella, Tomatoes & Artichoke in an Italian Mustard Pan Sauce
Serves four

You Will Need:

  • 2 pounds chicken breast (I used boneless, but with skin)
  • 1/2 vidalia onion, cut into slices (longways, like an apple)
  • 1 tbsp. olive oil
  • 1 tbsp. minced fresh garlic
  • 3 Roma tomatoes, chopped
  • 1 cup quartered, marinated artichoke hearts, coarsely chopped
  • 1/2 tsp. each salt, black pepper, dried parsley, oregano, basil, and crushed red pepper
  • 1 tbsp. Dijon mustard
  • 1/3 cup dry white wine
  • 1/3 cup feta cheese
  • 1 tbsp. lemon juice
  • 3 diced pepperoncini peppers
  • 8 ounces fresh mozzarella
  • In a large skillet on medium-high heat, saute onion, garlic and olive oil for a couple of minutes until the pan becomes fragrant, then add in the chicken and herbs. 
  • Cook for ten to fifteen minutes or so (depending on the thickness of the chicken breasts), until the outsides are beginning to look cooked. 

  • Stir in mustard, wine, lemon juice, pepperoncini peppers, tomato, and artichoke hearts. 
  • Cook for five minutes or so, until chicken is cooked through. 
  • Add in feta and mozzarella and cook for just a couple of minutes, until your cheeses are melted.


  • Serve hot as is (if you’re trying to watch carbs) or over pasta. 

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Comments 1

  1. Rachel Pike

    Everything about this sounds so delicious! I'll have to convince my man to make this for me sometime! YUM!

    30 August, 2013

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