Chicken Breasts With Artichoke-Pepper Sauce

1. 1

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

2. 2

   Sprinkle chicken evenly with salt.

3. 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. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.