Artichoke Chicken

I've been having fun in the kitchen and this recipe is something I just threw together. I'm using some old recipes for inspiration, and this a switch up on Garlic Chicken. I love the flavors of artichokes sautéed with white wine and tomatoes. It's a light but filling dinner. I think both B and I loved it, since it was gone the same day.  Hopefully you find is just as enjoyable...

Chicken with White Wine and Tomato Artichoke

ingredients

• 1 pound thin chicken cutlets
• 3 tbsp oil
• 1 cup artichoke hearts, rinsed, drained and quartered
• 1 cup grape tomatoes, cut in half
• ¾ cup white wine
• 2 tsp dried basil
• Salt and pepper

directions
Preheat oven to 200ºF. Sprinkle chicken with salt and pepper.

Heat oil in a large skillet over medium-high heat until hot. Add half of chicken cutlets and cook without moving until browned, about 3 minutes. Turn and cook until firm and browned on both sides, another 3 minutes. Transfer to a baking pan or another skillet. Repeat with remaining chicken cutlets. Add to pan/skillet, cover and keep warm in oven.

Add 1 T oil, shallots, garlic to pan. Cook for 2 minutes. Add tomatoes, basil, salt and pepper to pan. Cook tomatoes until slightly browned. Add wine to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Stir in artichokes and heat through, about 2 minutes. Remove from heat, and pour sauce over chicken and serve immediately.