Chicken with Artichoke-Pepper Sauce


This is a very tasty meal, all of it made in one skillet.  Pounding the chicken to the same thickness, cuts down on the cooking time.  Quick, easy and naturally Gluten Free.

1 (6 ounce) jar of marinated artichoke hearts

1/2 cup of roasted red bell peppers, drained and coarsely chopped

4 boneless chicken breasts, pounded to 1/2 inch thick

1/2 teaspoon of salt

6 garlic cloves pressed  Jarred garlic can be substituted

1/2 cup of dry white wine  Chicken broth can be used instead

1 teaspoon of paprika

1/4 teaspoon of ground red pepper


1. Drain artichokes and keep the marinade.  Finely chop and combine with chopped peppers.

2. Sprinkle chicken with salt.  Add 2 tablespoons of artichoke marinade in a large skillet coated with cooking spray.  Cook chicken at medium-high for 3 minutes on each side until golden.

3. Remove chicken from the skillet and keep warm.

4.  Add garlic to the skillet and saute for 30 seconds.  Add the the rest of the ingredients, stirring to loosen browned particles from the bottom of the skillet.

5. Add chicken and cover.  Cook about 10 minutes or until done.

This is a great week night meal.  Serve it over brown rice.

Adapted from Southern Living

3 Comments on “Chicken with Artichoke-Pepper Sauce”

  1. Ok, this is very weird! I was just digging in the pantry last night looking for something else, found a couple jars of artichokes & thought, wow, I better use these up before they go bad. And then I clicked on your recipe for something tasty & easy to do with ’em! (PS, I already have brown rice ready to go.) Thanks for sharing!!!

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