Sauteed Chicken With Artichokes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Olive oil, divided
4: Boneless, skinless chicken
Breast halves,
1/4 tsp: 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,
1/4 cup: Dry white wine,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp