1

Pat the chicken dry with paper towels and sprinkle with salt and pepper.

2

Heat skillet over medium heat until hot; add olive oil. Heat until oil is hot. Add chicken to hot oil and cook 6 to 8 minutes or until brown on both sides, turning only once. Add artichokes and shallots and mix well. Reduce the heat to low and stir in the wine. Sprinkle with rosemary.

3

Cook, covered, for 4 to 5 minutes or until chicken is cooked through, turning occasionally. Remove chicken to platter using a slotted spoon; cover with foil to keep warm. Increase heat to high and bring pan juices and artichokes to boil. Stir in olives and cook for 1 to 2 minutes or until liquid is slightly reduced, stirring occasionally. Spoon the sauce and artichokes over the chicken.

4

Serve with with hot cooked rice or buttered fettuccini.