Recipe - Sauteed Chicken With Artichokes

1 One half tablespoon Olive oil, divided
4 Boneless, skinless chicken
Breast halves
One fourth teaspoon Salt
Freshly ground pepper to
Taste
1 small Onion, peeled and thinly
Sliced
1 small Red bell pepper, stemmed,
Seeded and thinly cut or sliced up
1 small Clove garlic, peeled and
Minced
1 6 ounce jar marinated artichoke
Hearts, drained and coarsely
Chopped
One fourth 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini