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Chicken with Artichokes, Pepper, and Capers  

this is an excellent and fairly simple dish to make.  Excellent flavor and nice as a stand-alone main course.  Quite easy to make, just requires a little slicing and dicing prep-work.

I n g r e d i e n t s

2 tablespoons olive oil

6 boneless, skinless chicken breast halves

1 cup onion, finely chopped

1 red bell pepper, thinly sliced

2 cups mushrooms, thinly sliced

2 medium cloves garlic, minced

1 tsp salt

1/4 teaspoon each: freshly ground black pepper, basil, oregano

1 cup each, dry white wine, chicken stock

1 cup water-packed artichoke hearts, drained and quartered

½ cup pitted black olives, sliced

1 tablespoon flour

1 tablespoon butter, softened

3 tablespoons capers, drained

2 tablespoons parsley, minced

3 cups cooked white or brown rice

In a large skillet, heat oil over medium-high heat. Add chicken and saute until lightly golden, about 3 minutes per side. Transfer chicken to a plate, cover and keep warm. Lower heat to medium, add onion to pan and cook 5 minutes. Add red pepper, mushrooms, garlic, salt, pepper, basil and oregano. Cook, stirring, about 2 minutes, until pepper is softened. Add wine, stock, artichoke hearts and olives. Cover and simmer 15 minutes.

In a small bowl, stir flour into butter until a smooth paste is formed. Whisk butter mixture into sauce, stirring until sauce is thickened, about 3 minutes. Return chicken to pan and add capers. Simmer 10 to 12 minutes. Sprinkle with parsley and serve over rice.

From: Mat Whoolery