Tomato And Artichoke Chicken Breasts

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.