• 1 (12-ounce) jar marinated artichoke hearts
  • 1 cup roasted red bell peppers
  • 4 skinned boneless chicken breasts
  • 1/2-1 teaspoon salt
  • 1/2-1 teaspoon pepper
  • 6 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoon ground red pepper

This dish is a hearty one dish meal.  It has a tasty sauce and is made using just a few ingredients, making it a great weeknight meal.  Serve it with rice ( I prefer wild rice with this dish) and a salad and you will have dinner on the table in no time.


  1. Drain artichoke hearts reserving marinade; chop finely.
  2. Drain roasted red bell peppers; coarsely chop. Combine with the chopped artichokes.
  3. Sprinkle chicken breast with salt and pepper.
  4. Heat 2 tablespoons reserved artichoke marinade and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook on each side until golden brown.  Remove from skillet and keep warm.
  5. Add garlic to skillet; saute 30 seconds.
  6. Stir in remaining artichoke marinade, roasted pepper mixture, wine, paprika, and ground red pepper.  Stir to loosen browned particles from bottom of skillet.
  7. Return chicken to skillet; cover and cook 10 minutes or until chicken is done.

Adapted from a recipe in Southern Living