| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Chicken | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”