Sauteed Chicken with Artichokes

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.