New recipe I created. Wanted to share

2 lb boneless-skinless chicken breast meat with all of the fat removed (cut on the bias into medallions about 1/2 inch thick) 1 cup sundried tomatoes, soaked in boiling water for 10 min and drained. cut into 1/2 X 1 inch strips 2 T capers, drained 4 large garlic cloves, smashed and coarsely chopped 2 cups sugar snap peas (remove strings) 2 cups fresh artichoke hearts (steamed until fork tender, but slightly underdone), chopped into 1/2 inch cubes (you can use canned but it changes the flavor) 2 T extra virgin olive oil black pepper to taste in a hot pan cook the chicken untiil it is cooked through about 2/3 and turn. Sprinkle with some black pepper to taste, on top of the chicken, add garlic,capers, peas and artichokes. Continue to coo****il meat is seared and peas are tender but not soggy, chicken should be slightly browned on the bottom side. Toss in the sundried tomatoes and serve while it is still hot. My family really liked this. I hope you do too! Hugs, Jaimee