2 Whole chicken breasts, skinless, boneless. trimmed, and slightly flattened
  Salt and pepper
1 Tbsp. olive oil
1 Medium onion, chopped
1 Medium green pepper, with core, ribs, and seeds removed, chopped
1/2 Lb. mushrooms, cleaned and sliced
4 Garlic cloves, minced
1 Small jar of artichoke hearts, drained
1 15 oz. can petite-diced tomatoes
1 15 oz. can tomato sauce
1/2 Cup dry red wine
2 Tsp. dried basil leaves, or to taste
1 Tsp. dried oregano leaves, or to taste
  Fresh Italian flat-leaf parsley for garnish


  1. Sprinkle flattened chicken breasts with salt and pepper.
  2. Saute chicken breasts in a Dutch oven two minutes on each side to lightly brown. Remove from heat and keep warm.
  3. Add chopped onion and green pepper, and sliced mushrooms, and saute for 7-10 minutes, until onions are soft (but not brown). Add garlic and saute one additional minute.
  4. Add drained artichokes, diced tomatoes, tomato sauce, red wine, and remaining ingredients except parsley.
  5. Bring to a boil, return chicken to sauce, reduce heat, and simmer for about 12 minutes, until the chicken is cooked.
  6. Serve over pasta, e.g., linguine fini. Add parsley as a garnish.

Serves four.

Original concept by Bobbi Marks - a great cook who doesn't believe in recipes!