Chicken stewed with artichokes and tomatoes
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4-oz pieces, cut in half
1 medium, sliced
Canned crushed tomatoes
3 cup(s), with Italian herbs
Canned artichoke hearts without oil
28 oz, drained and quartered
2 medium clove(s), minced
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.