Chicken Francesca - cooking recipe

Ingredients

2 tablespoons olive oil
8 ounces boneless skinless chicken breasts, cut into 3 pieces
4 ounces mushrooms
3 pitted black olives
1 artichoke heart, sliced
1 anchovy fillet, chopped (optional)
1 1/2 teaspoons butter
1/2 cup white wine
salt and pepper, to taste
chopped parsley, for garnish

Preparation

Heat oil in saute pan until hot but not smoking.
Add chicken, saute until both sides are golden brown.
Drain oil, leave chicken in pan.
Add remaining ingredients; cover and cook until chicken is cooked through.
Salt as needed.
Simmer until sauce reaches desired thickness.
If sauce is too thin, remove chicken and return to pan once sauce is reduced to your preferred consistency.
Garnish with parsley.