1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat
the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of
the pepper over the chicken and cook for 1 minute over medium heat, then
turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and
cook for another minute. Remove the chicken from the pan and set aside,
retaining the cooking juices in the pan. 3. Add the onion and garlic to the
pan, and saute for 1 minute. Add the sweet bell pepper, artichokes, wine,
and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an
8-inch casserole, place the chicken breasts over them in one layer, and
cover them with the rest of the vegetables. Bake for 18-20 minutes.

To microcook: cook the casserole on high, covered, for 9 minutes, rotating
the casserole after 4-1/2 minutes.

Makes 6 servings.