---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Chicken
       Yield: 4 servings
   1 1/2 tb Olive oil, divided
       4    Boneless, skinless chicken
            Breast halves
     1/4 ts Salt
            Freshly ground pepper to
       1 sm Onion, peeled and thinly
       1 sm Red bell pepper, stemmed,
            Seeded and thinly sliced
       1 sm Clove garlic, peeled and
       1    6 oz jar marinated artichoke
            Hearts, drained and coarsely
     1/4 c  Dry white wine
       2 tb Minced fresh basil
   1. In a nonstick skillet heat 1 tablespoon olive oil over medium heat.
   Saute the chicken breasts until cooked through.  Sprinkle lightly with
   salt and pepper.  Remove the chicken from the pan and hold in a warm oven.
   2. Heat the remaining 1/2 tablespoon olive oil in the pan.  Add the onion
   and saute 4 minutes.  Add the bell peppers and garlic; saute an additional
   4 minutes.  Stir in the artichoke hearts and wine.  Bring to a boil,
   reduce the heat slightly and simmer until the wine has evaporated.
   3. Add the basil and any juices that have gathered around the chicken to
   the vegetables.  Cook 1 minute and spoon over the chicken.