Chicken with artichokes and peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Corn oil |
| 1 | tablespoon | Chopped fresh thyme or 1 teaspoon dried thyme |
| 4 | Four-ounce boneless, skinless chicken breasts, fat removed | |
| ½ | teaspoon | Freshly ground pepper |
| ½ | cup | Finely chopped onion (1 small onion) |
| 2 | Garlic cloves, finely chopped | |
| 1 | medium | Red bell pepper, cored, seeded, and cut into strips |
| 15 | ounces | Artichoke hearts in brine, drained |
| 2 | tablespoons | Dry white wine |
| ¼ | teaspoon | Salt |
Directions
1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat the oil, then add the thyme and chicken breasts. Sprinkle ¼ teaspoon of the pepper over the chicken and cook for 1 minute over medium heat, then turn the chicken over, sprinkle with the remaining ¼ teaspoon pepper, and cook for another minute. Remove the chicken from the pan and set aside, retaining the cooking juices in the pan.
3. Add the onion and garlic to the pan, and saute for 1 minute. Add the sweet bell pepper, artichokes, wine, and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an 8-inch casserole, place the chicken breasts over them in one layer, and cover them with the rest of the vegetables. Bake for 18-20 minutes.
To microcook: cook the casserole on high, covered, for 9 minutes, rotating the casserole after 4-½ minutes.