Categories: Poultry, Chicken 
      Yield: 4 servings 
  
  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.