Skillet Chicken With Artichokes And Mushrooms

• 3 -4 boneless chicken breast halves, cut in 1-inch pieces
• 3 tablespoons butter
• 3 leeks, white part, cleaned and thinly sliced
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can artichokes, drained and cut up
• 1 (3 ounce) can sliced black olives, drained
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper

1. Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently.
2. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer.
3. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2.
4. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.

chicken, butter, leeks, mushrooms, garlic, chicken broth, white wine, tomatoes, artichokes, black olives, dried basil, salt, pepper

Taken from www.food.com/recipe/skillet-chicken-with-artichokes-and-mushrooms-274051 (may not work)