Chicken With Artichokes

• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 3 teaspoons canola oil, divided
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/2 cup reduced-sodium chicken broth
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped

1. Combine salt and pepper; sprinkle over chicken. In a
2. coated with cooking spray, cook chicken in 2 teaspoons oil for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
3. In the same skillet, cook onion and garlic in remaining oil for 3-4 minutes or until onions are tender. Stir in wine and chicken broth, stirring to loosen any browned bits from pan. Bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 10-15 minutes or until chicken juices run clear. Remove chicken; keep warm.
4. Add artichokes to pan. Return to a boil. Reduce heat; simmer, uncovered, for 8-12 minutes or until liquid is reduced by half. Serve with chicken.

salt, pepper, chicken breast halves, canola oil, onion, garlic, white wine, chicken broth, water

Taken from www.tasteofhome.com/recipes/chicken-with-artichokes/ (may not work)