Skillet Chicken With Artichokes And Mushrooms - cooking recipe

Ingredients

3 -4 boneless chicken breast halves, cut in 1-inch pieces
3 tablespoons butter
3 leeks, white part, cleaned and thinly sliced
8 ounces sliced mushrooms
2 garlic cloves, minced
1 cup chicken broth
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can artichokes, drained and cut up
1 (3 ounce) can sliced black olives, drained
1/2 teaspoon dried basil
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper

Preparation

Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently.
Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer.
Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2.
Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.