Chicken Tenderloins with Artichoke, Capers and White Wine

15-18 chicken breast tenderloins
24 whole baby artichokes, brined and drained (jarred or canned)
4 cloves garlic, minced
¾ cup dry white wine
1 rounded Tbsp capers
1 rounded Tbsp sundried tomatoes, minced
1 tsp herbs de Provence

In a large non-stick skillet, sauté the tenderloins in a bit of olive oil until the first side starts to brown, about 3-4 minutes. Add the garlic and cook another minute. Flip the chicken and cook for another 2-3 minutes. Add the wine and remaining ingredients and bring to a boil. Reduce heat and cook to heat everything through.

Serves six.