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Juicy Chicken Breasts with Tomato and Artichoke Medley

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Ingredients

Adjust Servings:
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

Nutritional information

297.2
Calories
93 g
Calories From Fat
10.4 g
Total Fat
3.4 g
Saturated Fat
86.5 mg
Cholesterol
679.9 mg
Sodium
17.6 g
Carbs
8.4 g
Dietary Fiber
3.5 g
Sugars
33.1 g
Protein
250 g
Serving Size

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Juicy Chicken Breasts with Tomato and Artichoke Medley

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    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Tomato and Artichoke Chicken Breasts, Very easy topping to your basic chicken breast – found this in Woman’s Day magazine :, 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., I followed the recipe nearly to the tee with a few minor changes. I added oregano, basil, and garlicheavy on the garlic because my diced tomatoes were the plain kind. I also didn’t coat my chicken with the flour mixture since they were pre-cooked thanks to DH boiling them a couple of days ago; so I just added salt and pepper to the tomato/artichoke mix. I also went heavy on the artichokes because I LOVE them. Finally, I added in a tiny handful of mushrooms because some other raters had used them & liked it, but I honestly don’t think they went very well with the dish. The bites that had mushrooms in them were just OK. Overall, this dish was AMAZING!!! Everyone in the house loved it, even the ones who “think” they don’t like artichokes.Next time, I will definitely leave out the mushrooms not a part of the posted recipe anyway and cook the chicken with the other ingredients although I still won’t bread them. Very, very tasty, healthy, and we will definitely be having it again! Thanks for posting jovigirl!

    Oh, and I served this with a side of asparagus and ranch potatoes . All so good and filling!


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    Steps

    1
    Done

    Mix Flour, Salt and Pepper in Gallon-Size Plastic Food Bag. Add Chicken, Close Bag and Shake to Coat.

    2
    Done

    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
    Done

    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.

    Avatar Of Jackson Rivera

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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