Artichoke Chicken Saute

• 1 small onion, thinly sliced
• 1 medium sweet red pepper, julienned
• 2 tablespoons butter
• 2 cups cubed cooked chicken
• 1 (12 ounce) jar marinated artichoke hearts, drained and quartered
• 1/2 cup fresh mushrooms, sliced
• 1/2 cup white wine or 1/2 cup chicken broth
• 1 1/2 teaspoons italian seasoning
• 1 teaspoon chicken bouillon granule
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream, divided
• hot cooked rice or noodles

1. In a large skillet, saute onion and red pepper in butter for 2-3 minutes.
2. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper.
3. Cook and stir for 3 minutes.
4. Combine cornstarch and 1/4 cup cream until smooth; stir into skillet.
5. Add remaining cream.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Serve over rice or noodles.
8. Yield: 4 servings.

onion, sweet red pepper, butter, chicken, hearts, fresh mushrooms, white wine, italian seasoning, chicken bouillon granule, salt, pepper, cornstarch, heavy whipping cream, rice

Taken from www.food.com/recipe/artichoke-chicken-saute-299423 (may not work)