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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 4 servings The following items or measurements are not included below: diced tomatoes with basil oregano and garlic 1/4 cup balsamic vinegar |
||
| Calories 275 | ||
| Calories from Fat 77 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 875mg | 36% | |
| Potassium 660mg | 18% | |
| Total Carbohydrate 14.2g | 4% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 1.1g | ||
| Protein 35.8g | 71% | |
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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
1
Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.2
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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: Janni402
On May 20, 2009
Loved it.. simple & delicious. I cubed the chicken, sauteed it with 4 cloves of garlic, mushrooms, onions & italian seasoning, then added the liquids as directed. Topped with freshly grated parm & fresh basil, served over rice. YUM!
From: justcallmetoni
On Apr 12, 2005
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!
From: Terri F.
On Oct 29, 2005
This recipe has been at the top of my "make soon" list for a while... so sorry I didn't try it earlier! I added a clove of crushed fresh garlic to the chicken while cooking it, but otherwise followed the recipe exactly. Topped it with freshly shredded parmesan reggiano. It was so delicious, and so easy!! I served it with a salad and warm bread, but next time I will double the sauce and serve it with cooked linguini. jovigirl, thanks for this recipe. I'll be making this one often!
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