Chicken With Artichoke Medley

Chicken With Artichoke Medley
11/3 pounds boneless, skinless chicken breast halves (about 4), defrosted if frozen, see cook's note
1 jar (6 ounces) marinated artichoke hearts
1/2 cup dry white wine
1 small onion (about 1/2 cup chopped)
1/2 large red bell (about 3/4 cup chopped)
1 tablespoon butter
1. Place the chicken, one portion at a time, between two sheets of wax paper or plastic wrap. Pound the chicken with several whacks of a meat mallet or rolling pin so the portions are an even 1/2-inch thick. Peel off the paper, and set the breasts aside.
2. Measure 1 tablespoon of the marinade from the jar of artichoke hearts into an extra-deep 12-inch nonstick skillet, and turn the heat to medium heat. Add the chicken to the skillet, and cook until the chicken is golden brown on the bottom, about 4 minutes.
3. Meanwhile, measure an additional 1 tablespoon of the marinade from the jar of artichoke hearts, and place it in a 2-quart saucepan over medium-high heat. Add the wine to the saucepan. Peel and chop the onion coarsely, adding it to the saucepan as you chop. Rinse, core and seed the bell pepper half, and coarsely chop it. Add the pepper pieces to the saucepan. Cook until the vegetables are tender, about 5 minutes.
4. When the chicken is brown on the first side, turn the pieces, and cook until brown on the second side and no longer pink in the center, about 5 minutes. Meanwhile, drain the remaining marinade from the artichokes, and discard it or reserve for another use. Chop the artichokes coarsely, and set aside.
5. When the vegetables are tender, remove the saucepan from the heat. Add the artichokes to the saucepan, and stir to mix in. Add the butter to the saucepan. Pressing it with a spoon and using a swirling motion, rub the butter around the bottom of the pan just until it dissolves. To serve, place the chicken breast portions on serving plates, and top with the artichoke mixture.
Serves four.
Cook's note: The size of chicken breast halves can vary. If yours are very large, cut them in half after pounding to make 2 portions. (You will need only 4 portions total for this recipe.)
Nutrition values per serving: 268 calories (39 percent from fat), 12 g fat (4 g saturated), 5 g carbohydrates, 1 g fiber, 31 g protein, 91 mg cholesterol, 217 mg sodium.