Ayam Mediterania Krim

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Season 1 ½ pounds boneless skinless chicken breasts with salt and ground black pepper, then place it in the skillet. Cook for 4-5 minutes before flipping it and cooking for another 4-5 minutes, until the internal temperature reaches 165 degrees Fahrenheit and the chicken is no longer pink. Remove it from the skillet to a plate.
3. Add 1 teaspoon minced garlic and cook for 30 seconds, stirring constantly. Add 1 ¼ cups half & half , 1 (14-ounce) can drained marinated artichoke hearts, ¼ cup chopped sun-dried tomatoes, and ⅓ cup pitted kalamata olives and cook for 5-6 minutes, until slightly thickened.
4. Stir in ¼ cup parmesan chees, then add the chicken back into the pan. Turn the heat to medium-low and cook for about 5 minutes before removing it from the heat.
5. Garnish with ¼ cup feta cheese and 2 tablespoons sliced fresh basil and serve with pasta or rice.