a 14 oz. can artichoke hearts, rinsed, drained & quartered
a beurre manie made by kneading together I tb softened butter and I tb flour
In a heavy skillet heat the oil over moderately high heat until hot but not smoking. Pat the chicken dry and season with salt and pepper to taste. Brown the chicken on both sides and transfer to a plate. In the oil remaining in the skillet cook the onion and the garlic over medium low heat, stirring until the onion is softened. Add the wine, the broth, the artichoke hearts, the sun-dried tomatoes, and the chicken and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is springy to the touch and just cooked through. Transfer the chicken to a platter and keep warm. Whisk the beurre manie into the artichoke mixture and simmer the sauce, constantly whisking, for 2 to 3 minutes, or until it thickens. Stir in the basil and pour the sauce over the chicken. Serves 4
