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