3 T butter 4 boneless, skinless chicken breasts (about 1 lb.) 1 can (14 oz) quartered artichoke hearts, drained 1/2 red bell pepper, cut into strips 1 med onion, sliced 1clove garlic, crushed 1/4 c dry white wine 1 t dried thyme
Melt 2 T butter in heavy skillet over medium heat, and saute chicken seasoned with salt and pepper until golden (5-7 minutes per side). Remove from skillet. Melt remaining 1 T butter, and toss artichoke hearts, pepper, onion, and garlic into skillet. Saute for 3 minutes or so, stirring frequently. Pour wine and sprinkle thyme over vegetables. Place chicken over veggies, turn heat to medium low, cover and simmer for 10 minutes.
I really liked this. I skipped the butter and sprayed the pan with Pam and it worked. I will try and find a substitute for the wine so I don't have to buy it just to use such a small amount. Also, even though it is mainly chicken and veggies, I can't believe the calorie count is so low.