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Ingredients
- 4 T. extra virgin olive oil
- 4 boneless, skinless chicken breast halves, pounded to 1/2 thickness
- 1/2-16 ounce bag frozen onions or saute sliced onions
- 1 can(13 3/4 ounces) chicken broth
- 1 T. balsamic vinegar
- Salt
- Ground black pepper
- 1 package (10 ounces)frozen artichoke hearts or 14 ounce can
Details
Servings 4
Preparation
Step 1
Heat 2 T. of the oil in a large skillet over medium heat. Add the chicken and cook for 10 minutes, turning once or until browned on both sides. Carefully remove the chicken to a large bowl.
Heat the remaining 2 T. oil in the skillet. Add the onions and cook, stirring occasionally, for 5 minutes, or until lightly browned. Return the chicken to the pan and add the chicken broth and vinegar, and season with salt and pepper. Bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Add the artichoke hearts and cook for 10 minutes, or until the artichokes are tender and a thermometer inserted in the thickest portion of a chicken breast registers 170 degrees and the juices run clear.
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