Tomato And Artichoke Chicken Breasts - cooking recipe

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

Preparation

Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
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.
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.