| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/2 | T | Olive oil, divided |
| 4 | Boneless, skinless chicken | |
| Breast halves | ||
| 1/4 | t | Salt |
| Freshly ground pepper to | ||
| Taste | ||
| 1 | Onion, peeled and thinly | |
| Sliced | ||
| 1 | Red bell pepper, stemmed | |
| Seeded and thinly sliced | ||
| 1 | Clove garlic, peeled and | |
| Minced | ||
| 1 | 6 oz jar marinated artichoke | |
| Hearts, drained and coarsely | ||
| Chopped | ||
| 1/4 | c | Dry white wine |
| 2 | T | Minced fresh basil |
INSTRUCTIONS
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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 73.1mg
Sodium: 1065.2mg
Potassium: 1378.2mg
Carbohydrates: 33.7g
Fiber: 14.3g
Sugar: 2.3g
Protein: 39.8g