Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Olive oil, divided
4 Boneless, skinless chicken
Breast halves
1/4 ts Salt
Freshly ground pepper to
Taste
1 sm Onion, peeled and thinly
Sliced
1 sm Red bell pepper, stemmed,
Seeded and thinly sliced
1 sm Clove garlic, peeled and
Minced
1 6 oz jar marinated artichoke
Hearts, drained and coarsely
Chopped
1/4 c Dry white wine
2 tb Minced fresh basil

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.

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