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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
1 tablespoon butter |
1 can artichoke heart, drained,coarsely chopped |
1 can tomato, juice reserved |
1 teaspoon garlic, crushed |
3/4 cup reserved tomato juice, may add water or 3/4 cup stock |
4 skinless chicken breasts, boneless black pepper |
Directions:
1. Drain tomatoes, reserving juice, and coarsely chop.
2. Melt butter in heavy skillet over medium heat.
3. Add artichokes and saute 2 minutes.
4. Add tomatoes and garlic.
5. Cook 1 minute.
6. Add tomato liquid.
7. Increase heat and boil until liquid is reduced by half, stirring occcasionally, about 5 minutes.
8. Keep warm.
9. Sauce can be made a day before.
10. Reheat before continuing.
11. Rub chicken on both sides with pepper.
12. Add chicken to sauce and cook about 10 minutes per side until done.
13. Spoon sauce over chicken and serve.
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