Skillet Chicken With Artichokes and Mushrooms

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

Directions

1. 1

   Heat butter in a large skillet over medium heat. Add the chicken and leeks; sauté until leeks are tender, stirring frequently.

2. 2

   Add mushrooms and sauté for about 3 minutes longer. Add the garlic and sauté for 1 minute longer.

3. 3

   Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2.

4. 4

   Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.