1 1/2 pound boneless chicken breast (cleaned and pounded)
12 large shrimp (peeled and deveined)
1 8 ounce jar roasted red peppers (cut into strips)
1 8 ounce can artichoke hearts (halved)
6 garlic cloves( minced)
1/4 cup white wine
16 ounce can chicken stock
2 Tablespoons butter
1/2 teaspoon dried basil
juice of one lemon
salt and pepper (to taste)
flour and oil(for cooking)
In a hot skillet add 1/4 cup oil.
Then add lightly floured chicken breast.
Saute chicken breast for three minutes each side.
Place chicken in preheated 350º F oven.
Drain half the oil from chicken pan, lightly brown garlic in oil then add two table spoons of flour stir flour to make a paste.
Then add white wine and chicken stock.
Bring to a simmer for two minutes,add vegetables, shrimp ,butter and seasonings simmer three more minutes.
Spoon over chicken and serve with potato and vegetable or cut chicken into strips and serve over pasta.
Serves 4 to 6