Chicken In Tomato Artichoke Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (about 1 lb)
1 tablespoon olive oil
15 ounces tomato sauce
14 ounces artichoke hearts, drained and chopped
2 teaspoons fresh rosemary
2 teaspoons oregano
1 teaspoon basil
1/4 cup sliced black olives

Preparation

In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
Remove chicken with a slotted spoon and place on a serving platter.
Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
Serve.