Chicken Breast With Artichoke Hearts

• 3 boneless, skinless chicken breasts
• 1 tablespoon butter oil
• 12 ounces artichoke hearts
• 10 cherry tomatoes
• 1/2 cup yellow onion chopped
• 1/4 teaspoon black pepper
• 3 dashes salt

1. Slice the chicken breasts in half to make two thinner meat portions. Brown on one side in a hot skillet with butter or olive oil.
2. Cut the artichokes in half, slice the tomatoes in half, and chop the onion medium-fine.
3. Brown the onions in a small pat of butter, then add the artichokes and tomatoes. Sprinkle with salt and pepper.
4. Pour in 1/4 cup of the liquid from the can of artichokes, and stew together, uncovered, for several minutes.
5. Turn the chicken breasts over to brown the second side.
6. While browning the second side, pour the artichoke blend over the chicken breasts, cover, and cook on low heat for about twenty minutes so that the flavors blend.
7. Serve with rice and/or a fresh green salad on the side.

chicken breasts, butter oil, hearts, tomatoes, yellow onion, black pepper, salt

Taken from www.yummly.com/recipe/Chicken-Breast-With-Artichoke-Hearts-1649898 (may not work)