Greek-Style Chicken And Artichokes - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
2 tablespoons olive oil
1 (14 ounce) can artichoke hearts, drained and quartered
6 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon lemon peel, grated
2 teaspoons oregano leaves, chopped
1/4 teaspoon crushed red pepper flakes

Preparation

Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.