Chicken Breasts with Artichoke and Tomatoes
4 Chicken Breasts
½ tsp salt
½ tsp pepper
3 T Olive oil
1 small diced onion
1/2 cup vingar
1 1/4 cup chicken stock
2 small tomatoes diced
10oz can Artichoke hearts drained
1 cup heavy cream
½ tsp dried basil
Season chicken with salt and pepper. In a large frying pan, heat olive oil over medium heat. Add chicken and cook 3 to 4 minutes each side, until lightly browned.
Add onions, vinegar and stock to pan. Cover and simmer for 20 minutes.
Remove chicken from pan.
Boil pan juices 5 minutes.
Add tomatoes & artichokes to pan. Cook 1 minute.
Add cream and basil, simmer 10 minutes
Return chicken to pan and heat together for 5 minutes