1 boneless chicken breasts halved
1 8 oz box of frozen artichoke hearts
1 cup chicken broth
1 large shallot minced
1 half pint of cherry tomatoes
1/4 of dry white wine
4 Tablespoons olive oil divided
1 tablespoons flour
1 tsp kosher salt
1 tsp fresh cracked black pepper
-Thaw artichoke hearts
-Wrap washed chicken in heavy plastic wrap and flatten with heavy skilled to 1/4 inch
-Heat 2 tablespoons olive oil in large skillet
-Season chicken with salt and pepper and cook over medium heat for 5 minutes on each side.
-In separate saute pan heat 2 tablespoons olive oil and saute tomatoes
-Remove chicken and deglaze with white wine, add chicken stock and flour and bring to a boil
-Add salt, pepper, artichokes cook until thickened, add chicken and tomatoes.
-Serve on platter with Italian parsley.