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Chicken Breasts With Artichoke-Pepper Sauce

Chicken Breasts With Artichoke-Pepper Sauce

Southern Living MAY 2005

  • Yield: Makes 4 servings
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes


  • 1 (6-ounce) jar marinated artichoke hearts
  • 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


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.


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Chicken Breasts With Artichoke-Pepper Sauce Recipe