Winner, winner chicken dinner!

Easy and delicious for everyday or for entertaining. I hope you enjoy this as much as I do!

Chicken with artichokes, peppers and capers

serves 6

2 tbsp. olive oil

6 boneless chicken breasts

1 cup onion, chopped

1 red bell pepper, thinly sliced

2 cups sliced mushrooms

2 garlic cloves, minced

1/4 tsp each salt, pepper, basil, oregano

1 cup each dry white wine, chicken stock

1 cup artichoke hearts

1/2 cup pitted Kalamata olives

1 tbsp. flour

1 tbsp. butter

3 tbsp. capers, drained

2 tbsp. parsley, minced

3 cups cooked brown rice or pasta

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

In a small bowl, stir together the flour and butter until a smooth paste is formed.

Whisk the butter mixture into the sauce, stirring until the sauce is thickened, about 3 minutes. Return the chicken to the pan and add the capers. Simmer 10-12 minutes. Sprinkle with parsley and serve over rice or pasta.