Sauteed Chicken with Artichokes

Name: Sauteed Chicken with Artichokes
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; chicken breast halves, boneless, skinless; salt; black pepper; onions; sweet red bell peppers; garlic; artichoke hearts; white wine; basil

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1 ½	tablespoons	olive oil divided
4	breasts	chicken breast halves, boneless, skinless skinless, halved	*
¼	teaspoon	salt
1	x	black pepper freshly ground, to taste	*
1	small	onions peeled and thinly sliced
1	small	sweet red bell peppers stemmed, seeded and thinly sliced
1	small clove	garlic minced	*
6	ounces	artichoke hearts marinated, drained and coarsely chopped
¼	cup	white wine dry	*
2	tablespoons	basil fresh

Ingredients

Amount	Measure	Ingredient	Features
23	ml	olive oil divided
4	breasts	chicken breast halves, boneless, skinless skinless, halved	*
1.3	ml	salt
1	x	black pepper freshly ground, to taste	*
1	small	onions peeled and thinly sliced
1	small	sweet red bell peppers stemmed, seeded and thinly sliced
1	small clove	garlic minced	*
173.4	ml/g	artichoke hearts marinated, drained and coarsely chopped
59	ml	white wine dry	*
3E+1	ml	basil fresh

Directions

In a nonstick skillet heat 1 tablespoon olive oil over medium Sauté the chicken breasts until cooked through. Sprinkle lightly with salt and pepper. Remove the chicken from the pan and hold in a warm oven. Heat the remaining ½ tablespoon olive oil in the pan. Add the onion and sauté 4 minutes. Add the bell peppers and garlic; sauté 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.