Chicken In Tomato Artichoke Sauce

• 4 boneless skinless chicken breast halves (about 1 lb)
• 1 tablespoon olive oil
• 15 ounces tomato sauce
• 14 ounces artichoke hearts, drained and chopped
• 2 teaspoons fresh rosemary
• 2 teaspoons oregano
• 1 teaspoon basil
• 1/4 cup sliced black olives

1. In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
2. Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
3. Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
4. Remove chicken with a slotted spoon and place on a serving platter.
5. Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
6. Serve.

chicken breast halves, olive oil, tomato sauce, hearts, fresh rosemary, oregano, basil, black olives

Taken from www.food.com/recipe/chicken-in-tomato-artichoke-sauce-131181 (may not work)