Chicken Breast With Artichoke Hearts
By: Lorrie Perencevic
Published: Wednesday, April 20, 2011 - 2:28pm

Ingredients




3 boneless skinless chicken breasts
1 tablespoon butter or olive oil
1 12 ounce can artichoke hearts
10 cherry or grape tomatoes
1/2 cup chopped yellow onion
1/4 teaspoon black pepper
A few dashes of salt

Preparation

1 Slice the chicken breasts in half to make two thinner meat portions. Brown on one side in a hot skillet with butter or olive oil. 2 Cut the artichokes in half, slice the tomatoes in half, and chop the onion medium-fine. 3 Brown the onions in a small pat of butter, then add the artichokes and tomatoes. Sprinkle with salt and pepper. 4 Pour in ¼ cup of the liquid from the can of artichokes, and stew together, uncovered, for several minutes. 5 Turn the chicken breasts over to brown the second side. 6 While browning  the second side, pour the artichoke blend over the chicken breasts, cover, and cook on low heat for about twenty minutes so that the flavors blend. 7 Serve with rice and/or a fresh green salad on the side.

About


This is one of those great "one dish meals" that is quite easy to put together, quick to cook, and requires minimal cleanup. A perfect dinner at the end of a workday, or when there just isn't time for a more elaborate production!