Side Pannel
Sauteed Chicken with Artichokes
Sauteed Chicken with Artichokes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
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 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.
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.
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