| 1 | In a nonstick skillet heat 1 tablespoon olive oil over medium heat. |
| 2 | Saute the chicken breasts until cooked through. |
| 3 | Sprinkle lightly with salt and pepper. |
| 4 | Remove the chicken from the pan and hold in a warm oven. |
| 5 | Heat the remaining ?tablespoon olive oil in the pan. |
| 6 | Add the onion and saute 4 minutes. |
| 7 | Add the bell peppers and garlic; saute an additional 4 minutes. |
| 8 | Stir in the artichoke hearts and wine. |
| 9 | Bring to a boil, reduce the heat slightly and simmer until the wine has evaporated. |
| 10 | Add the basil and any juices that have gathered around the chicken to the vegetables. |
| 11 | Cook 1 minute and spoon over the chicken. |
