Instructions

1. Heat a little olive oil in a saucepan and add onions, red peppers, and slivered almonds.
2. Add a few pinches of salt and pepper.
3. Add the rice and saute for a few minutes.
4. Add chicken stock bring to a boil and then turn heat to low and cover. Cook for 15 minutes.
5. While rice is cooking heat a little olive oil in a saute pan, add onions and peppers and sweat them for a few minutes.
6. Add garlic and artichoke hearts.
7. Add capers and Greek olives.
8. Squeeze in lemon juice, Worchestershire sauce and Tabasco sauce.
9. Add mushrooms and mix all together.
10. Let cook for a few minutes and then add basil and roasted pine nuts.
11. Take off heat.
12. Put flour in a bowl and add a few pinches of salt and pepper and any other seasonings that you prefer.
13. Heat a little olive oil and butter in a saute pan.
14. Once it begins to bubble toss the chicken in the flour mixture and place in the saute pan.
15. Turn chicken over when half done to cook other side. (after about 3 minutes)
16. Add a splash of wine to remove the gristle from the bottom of the pan and let in cook for another few minutes.
17. Pour all of the ingredients from the other saute pan over the chicken to re warm it.
18. Add a little more salt and pepper if needed.
19. When rice is done fluff with a fork and serve.