Tomato and Artichoke Chicken Breasts

jovigirl's Note:

Very easy topping to your basic chicken breast - found this in Woman's Day magazine :)

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless skinless chicken breast halves
• 1 tablespoon oil
• 1 (14 ½ ounce) can diced tomatoes with basil oregano and garlic
• 1 (13 ½ ounce) can artichoke hearts , sliced
• ¼ cup balsamic vinegar
• ½ cup parmesan cheese

Directions:

1. Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
2. 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.
3. 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.

Reviews

[DDW]

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!

[Schmutzarella]

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.

[justcallmetoni]

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!