Prep 15 mins
Cook 15 mins
Very easy topping to your basic chicken breast - found this in Woman's Day magazine :)
Make and share this Tomato and Artichoke Chicken Breasts recipe from Food.com.
- Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
- Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
- In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.
I've made this dish several times now and it always gets rave reviews. I usually cut the chicken into bite size pieces before cooking and serve the dish over linguine. For the sauce I add some additional fresh basil and oregano from the garden, and some sliced mushrooms. If I'm serving more than 2 people I double the sauce. As a pasta sauce some people may like this with slightly less balsalmic than the recipe calls for.
This was really sooo good and really easy to pull together. Had a couple of small tweaks that worked well for me. Though I had tomatoes with roasted garlic, I added an extra clove in while cooking the chicken. Also, beacause I couldn't find tomatoes with Italian spices, I added a teaspoon of my own blend. My biggest tweak was that while the tomatoes and artichokes were simmering with the balsamic vinegar, I let the chicken rest on top where the meat absorbed some of that the sweet acidic balsamic flavor. Next time, I made double the sauce so that there is enough to spoon over pasta. Thanks Jovi!
I just love a quick and easy recipe that tastes so....good! I used 3 large chicken breasts cut up into chunks and made the recipe as is and served over thin spaghetti. There was quite a bit left over so next time I think I'd only need to use 2 breasts. Delish! This one is a keeper!