Artichoke Chicken

• 4 (4 ounce) boneless skinless chicken breasts
• 1 (5 ounce) canv-8 vegetable juice
• 3 garlic cloves, crushed
• 1 small onion
• 1 (16 ounce) can artichoke hearts, drained and halved
• 1 (16 ounce) can whole tomatoes, cut into quarters
• 1 teaspoon basil
• 5 black olives, chopped
• 2 tablespoons capers (optional)

1. Spray a large saute pan with olive oil and brown the chicken breasts on both sides.
2. Brown each side approximately 8 minutes and season lightly with salt and pepper.
3. If needed, add a small amount of water to keep chicken from sticking.
4. When chicken is cooked, remove from pan and set aside.
5. Again, spray the same pan with olive oil.
6. Bring the heat to medium/high and add the V-8 juice, garlic, and onion.
7. Saute for 5 minutes.
8. Add the chicken with remaining ingredients and cover.
9. Cook for 25 minutes at low simmer.

chicken breasts, vegetable juice, garlic, onion, hearts, tomatoes, basil, black olives, capers

Taken from www.food.com/recipe/artichoke-chicken-322834 (may not work)