Ingredients:
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 (5 ounce) boneless skinless chicken breast halves
1 tablespoon oil
1 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
1 (13 3/4 ounce) cans artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup shredded mozzarella cheese
Directions:
For chicken, mix flour, salt and pepper in a gallon-size plastic food bag.
Add chicken, close bag and shake to coat chicken breast halves evenly.
Heat oil in a large nonstick skillet over medium heat.
Add chicken and, turning once, cook 8 minutes or until golden and barely pink in center.
Remove to a serving platter and cover to keep warm.
Using same skillet (leave in any fat) add Tomato-Artichoke ingredients and bring to a simmer; cook 3 minutes to blend flavors. Add Chicken and cook fully.
Spoon on chicken; sprinkle with 1/2 cup shredded mozzarella cheese.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.