Tomato and Artichoke Chicken Breasts

Total Time
30mins
Prep 15 mins
Cook 15 mins

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

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.
Most Helpful

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.

Schmutzarella December 15, 2007

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!

justcallmetoni April 12, 2005

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!

DDW April 25, 2008