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Sauteed Chicken With Artichokes

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      Title: SAUTEED CHICKEN WITH ARTICHOKES
 Categories: Poultry, Chicken
      Yield: 4 Servings
 
  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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