Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 9-ounce bag frozen artichoke hearts, quartered
1 cup sliced mushrooms
1 red pepper, seeded and sliced into strips
salt to taste
freshly ground black pepper
4 skinless, boneless chicken breasts, about 4 to 6 ounces each
1 teaspoon chopped, fresh rosemary
1/4 cup dry white wine
1 cup low-sodium chicken broth

Cooking Instructions:
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the garlic, artichokes, mushrooms and peppers, season with salt and pepper, drain remaining juice and over highest heat cook for 2 more minutes and set aside. Slice the chicken breasts into 1/2-inch wide strips. Season the chicken pieces with rosemary, salt and pepper and sauté them until crispy and golden. Spoon the artichoke mixture evenly over the chicken and add the wine and broth. Allow to simmer for 5-7 minutes.

Nutrition Facts:
Nutrition Facts
Calories 285
Total Fat 6 g
Saturated Fat 1 g
Total Carbohydrates 12 g