Sauteed chicken with artichokes

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil, divided
4 Boneless, skinless chicken
Breast halves
¼ teaspoon Salt
Freshly ground pepper to
Taste
1 small Onion, peeled and thinly
Sliced
1 small Red bell pepper, stemmed,
Seeded and thinly sliced
1 small Clove garlic, peeled and
Minced
1 6 oz jar marinated artichoke
Hearts, drained and coarsely
Chopped
¼ cup Dry white wine
2 tablespoons Minced fresh basil

Directions

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 ½ 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.

Data per serving Calories.......275 Carbohydrates....10g Monounsaturated fat....5g Protein........28g Sodium.........385mg Polyunsaturated fat....4g Fat............14g Saturated fat.....2g Cholesterol..........73mg

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