Tomato and Artichoke Chicken Breasts

Tomato and Artichoke Chicken Breasts

wtorek, 28 stycznia 2014

Tomato and Artichoke Chicken Breasts

Time: 30 mins

Ingredients

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