Pan sauces have given me problems in the past - mine are never flavorful or rich enough but I think this one came close. Next time I will may try adding a bit of butter right at the end to bring some creaminess to the dish. I served this over rice pilaf and alongside some roasted broccoli.
Chicken with Artichokes and Roasted Red Peppers
1-2 tablespoons olive oil
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place top side down in skillet. Cook until golden-brown, about 7 minutes on each side; and remove to a plate. Keep the skillet over medium heat.
Add the onion and garlic to the chicken drippings in the skillet and cook until softened, 5-7 minutes. Add the artichoke hearts, wine, chicken broth, and red peppers. Bring to a boil and cook until reduced by half, about 3-5 minutes. Add the parsley, and more salt and pepper to taste.
Return the chicken to the skillet and simmer until heated through, about 1 minute.