Chicken Breasts With Artichoke-Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 (6-ounce) 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 teaspoon salt |
6 garlic cloves, pressed |
1/2 cup dry white wine |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
Directions:
1. Drain artichoke hearts, reserving marinade. Finely chop artichoke hearts, and toss with roasted peppers; set aside.
2. Sprinkle chicken evenly with salt.
3. Heat 2 tablespoons 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.
4. Add garlic to skillet; sauté 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.
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