Take each half of breast and slice horizontally into 2 flat pieces, creating 8 pieces of chicken.

Season with salt and pepper.

In a skillet, over medium heat, add olive oil and brown both sides of seasoned chicken breasts.

Remove from the skillet and drain on paper towels.

Add more olive oil to the skillet if needed and reduce heat to medium low.

Sauté the red peppers for one minute and remove from the skillet.

Add the garlic and sauté for one minute.

Add the wine (if using) and then the broth.

Raise heat to medium high and allow to reduce to 1/3 cup.

Add the parmesan, heavy cream and pesto sauce to broth.

Mix the ingredients together, then add the artichokes, sun-dried tomatoes and return the red peppers and chicken to the skillet.

Place the skillet, uncovered, in a 375°  oven and bake for 15-20 minutes.

Garnish with fresh parsley or basil.