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

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.