Tomato and Artichoke Chicken Breasts

"Very easy topping to your basic chicken breast - found this in Woman's Day magazine :)"
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by JustJanS photo by JustJanS
photo by Janni402 photo by Janni402
photo by KellyMae photo by KellyMae
photo by Derf2440 photo by Derf2440
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. Not the prettiest of dishes, but the flavour and ease of making more than makes up for that. I used regular tomatoes and added in about a half teaspoon each of basil, oregeno and a big clove of crushed garlic. Loved that this was made with things we ALWAYS have on hand.
     
  4. 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!
     
  5. I followed the recipe except I made the following minor changes: 1 - I spiced up the flour and added garlic powder and Morton's Natures Seasoning in place of the recommended salt. 2 - Since I did no have diced tomatos I cut up fresh tomato. 3 -I added 1/8 cup of chicken stock to the vinegar to deglaze the pan. Definately will add a clove or two to the mixture when I repeat the recipe. Nonetheless, it was a nice light and delicious entree that I will prepare and serve again.
     
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Tweaks

  1. EXCEPTIONAL dish! TRUE! I made this as a special thing for me to do! GREAT compbination of ingredients too! I added some spinach until it wilted for colour, TRUE! Takes a bit of time, well it did me! I also added grated romano cheese instead of parm cheese as was quicker in my fridge to see! THANKS! GREAT dish! Used flat chicken tenderloins for presentation, I thoroughly enjoyed this dish with elation!
     

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