Tomato Artichoke Chicken - cooking recipe

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 teaspoon pepper
4 boneless skinless chicken breasts (about 5 oz each, tenderloins removed)
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (13 3/4 ounce) can artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup shredded mozzarella cheese

Preparation

Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
Remove to a platter and cover to keep warm.
Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
Spoon on chicken; sprinkle with mozzarella.