Sauteed Chicken With Artichokes

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil - divided
4		Boneless - skinless chicken
		Breast halves
1/4 teaspoon	1.3ml	Salt
		Freshly ground pepper to
		Taste
1		Onion - peeled and thinly (small)
		Sliced
1		Red bell pepper - stemmed (small)
		Seeded and thinly sliced
1		Garlic - peeled and
		Minced
1		Marinated artichoke
1		-- drained and coarsely
		Chopped
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Minced fresh basil

Recipe Instructions

1. In a nonstick skillet heat 1 tablespoon olive oil over medium heat. Saute the chicken breasts until cooked through. Sprinkle lightly with salt and pepper. Remove the chicken from the pan and hold in a warm oven.

2. Heat the remaining 1/2 tablespoon olive oil in the pan. Add the onion and saute 4 minutes. Add the bell peppers and garlic; saute an additional 4 minutes. Stir in the artichoke hearts and wine. Bring to a boil, reduce the heat slightly and simmer until the wine has evaporated.

3. Add the basil and any juices that have gathered around the chicken to the vegetables. Cook 1 minute and spoon over the chicken.

Source:
Lansing State Journal, Theyer Wine, Gannett News Service

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