Sauteed Chicken With Artichokeschicken, poultry 1 1/2 tablespoon olive oil, divided 4 boneless, skinless chicken 1 breast halves 1/4 teaspoon salt 1 freshly ground pepper to 1 taste 1 small onion, peeled and thinly 1 sliced 1 small red bell pepper, stemmed, 1 seeded and thinly sliced 1 small clove garlic, peeled and 1 minced 1 6 oz jar marinated artichoke 1 hearts, drained and coarsely 1 chopped 1/4 cup dry white wine 2 tablespoon 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. |
