Community Pick
Tomato and Artichoke Chicken Breasts
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
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
- 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
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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.
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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!
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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
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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!
RECIPE SUBMITTED BY
jovigirl
United States