1/2 cup roasted red bell peppers, drained and coarsely chopped
4 skinned and boned chicken breasts
1/2 to 1 teaspoon salt
6 garlic cloves, pressed
1/2 cup dry white wine
1 teaspoon paprika
1/4 teaspoon ground red pepper
How to Make It
Drain artichoke hearts, reserving marinade. Finely chop artichoke hearts, and toss with roasted peppers; set aside.
Sprinkle chicken evenly with salt.
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.
Add garlic to skillet; sauté 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.