Sauteed chicken breast with artichokes and peppers Recipe | Food Network UK

Ingredients

• 4 tbsp extra-virgin olive oil
• 15 20g unsalted butter
• 250ml chicken stock, homemade or low-sodium canned
• 2 tbsp dry vermouth
• 50g jarred roasted red peppers, sliced into strips
• 150g jarred marinated artichokes, drained and patted dry
• 2 sprigs fresh thyme, leaves stripped
• 4 cloves garlic, smashed
• 1 onion, halved and sliced
• Salt
• freshly ground black pepper
• 4 boneless skinless chicken breasts (about 175g each)
• 1 1/2 tbsp flat leaf parsley leaves