Chicken Breasts With Artichoke-Pepper Sauce

By á-168951

Ingredients

• Servings: 4
• 1 (6-oz) jar marinated artichoke hearts
• 1/2 cup roasted red bell peppers, drained and coarsely chopped
• 4 skinned and boned chicken breasts
• 1/2 to 1 tsp salt
• 6 garlic cloves, pressed
• 1/2 cup dry white wine
• 1 tsp paprika
• 1/4 tsp ground red pepper

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Drain artichoke hearts, reserving marinade. Finely chop artichoke hearts, and toss with roasted peppers; set aside.

Sprinkle chicken evenly with salt.

Heat 2 Tbs reserved artichoke marinade in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden. Remove from skillet, and keep warm.

Add garlic to skillet; saute 30 seconds. Stir in remaining artichoke marinade, roasted pepper mixture, wine, paprika, and ground red pepper, stirring to loosen browned particles from bottom of skillet. Return chicken to skillet; cover and cook 10 minutes or until chicken is done.