| 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
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