Tomato Artichoke Chicken

Recipe from Woman's Day (Nov 2008) - husband & I enjoyed it - kids ate the chicken without.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄3 teaspoon pepper
• 4  boneless skinless chicken breasts (about 5 oz each, tenderloins removed)
• 1 (14 1/2ounce) can diced tomatoes with basil oregano and garlic
• 1 (13 3/4ounce) can artichoke hearts, sliced
• 1⁄4 cup  balsamic vinegar
• 1⁄2 cup  shredded mozzarella cheese

Directions

1. Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
2. Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
3. Remove to a platter and cover to keep warm.
4. Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
5. Spoon on chicken; sprinkle with mozzarella.