Drain artichoke hearts, reserving marinade; finely chop hearts and toss with chopped roasted red peppers; set aside. Sprinkle chicken evenly with salt.
Heat 2 tablespoons of reserved artichoke marinade in a large non-stick skillet with a tight-fitting lid over medium-high heat; add chicken and cook for 2 to 3 minutes per side or until golden (you're not cooking it all the way through, just browning the outsides).
Remove chicken from skillet and keep warm. Add garlic to the skillet and sauté for 30 seconds.
Stir in remaining artichoke marinade, artichoke hearts/roasted red pepper mixture, wine (or juice/vinegar), paprika and ground red pepper and whisk up all of the browned bits from the bottom of the pan.
Return chicken to the skillet then reduce heat, cover and simmer for 10 minutes or until chicken is done.