Recipe: Sauteed Chicken with Artichokes

SAUTEED CHICKEN WITH ARTICHOKES

1 1/2 tablespoons olive oil, divided use
4 boneless and skinless chicken breast halves
1/4 teaspoon salt
Freshly ground black pepper to taste
1 small onion, peeled and thinly sliced
1 small red bell pepper, stemmed, seeded and thinly sliced
1 small clove garlic, peeled and minced
1 (6 ounces) jar marinated artichoke hearts, drained and coarsely chopped
1/4 cup dry white wine or chicken broth
2 tablespoons minced fresh basil

In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Saute chicken breasts about 5 minutes per side, or until cooked through. Sprinkle lightly with salt and pepper. Remove chicken from the pan and hold in a warm oven.

Heat remaining 1/2 tablespoon olive oil in the pan. Add onion and saute 5 minutes.

Add bell pepper and garlic; saute an additional 3 minutes.

Stir in artichoke hearts and wine. Bring to a boil, reduce the heat slightly and simmer until the wine has almost evaporated.

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

Servings: 4
Adapted from source: The Instant Gourmet by Melissa Clark