Chicken Stewed with Artichokes and Tomatoes
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces, cut in half
Canned crushed tomatoes
3 cup(s), with Italian herbs
Canned artichoke hearts without oil
20 oz, drained and quartered
2 clove(s), medium, minced
1 medium, sliced
1 Tbsp, chopped
- Heat a large, nonstick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer for 25 minutes.
- Stir together garlic, zest and parsley for topping.
- Sprinkle each piece of chicken with some garlic topping and serve.