I actually did not try this recipe yet. It is similiar to one that I have had for years and have enjoyed. Some differences that people may want to incorporate to address the blandness are as follows: Saute the bnls chix (in strips) in a little butter and some white wine. In a separate pan heat 1 13 oz can of artichoke hearts (I use packed in water), juice of 1/2 lemon and 1/2 lime, 1 13oz can of peeled and diced tomatoes, and some nice herbs (parsley, shallots, chives, pepper) and some garlic. The other difference is I have always served over rice. I love the basmati rice. The acid from the lemon, lime, and tomato really perks up the dish. Hope it helps. I actually originally got this recipe from a very nice restaurant I worked in during college (a lifetime ago!!).
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I actually did not try this recipe yet. It is similiar to one that I have had for years and...