1 lb. boneless, skinless chicken breast halves, cut 1-1/2-inch cubes
2 tablespoons Bertolli® Olive Oil
1 can (14 oz.) artichoke hearts, drained and quartered
6 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup Knorr® Chicken Broth
1 tablespoon lemon juice
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon grated lemon peel
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh parsley
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 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Knorr® Chicken Broth and next 5 ingredients. Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is thoroughly cooked, about 10 minutes.
Garnish with parsley.