Summer Chicken

For your summer cooking pleasure: I give you the very simple chicken recipe I made over the weekend. Feeds two for a couple of days.

2 boneless, skinless full chicken breasts
1 bag frozen artichoke hearts
1 14 oz. can diced tomatoes (I used Muir Glen Organic Fire-Roasted)
2 tbsp. olive oil
flourm salt & black pepper to taste
1 clove of garlic, chopped

1. Pat dry chicken breasts with paper towel; gently pound flat. Cut each into half. Dredge in flour and black pepper; set aside.
2. Heat olive oil in LARGE pan. Saute chicken breasts on both side until no longer pink on the outside. Lift out of oil and set aside.
3. Scrape up pan juices gently in case it got burned to bottom a bit. Pour canned tomatoes into pan; heat until starts bubbling. Add frozen artichoke hearts and wait until it starts bubbling again. Add garlic. Cover and cook on medium for about 6-8 minutes. Taste and add salt if needed. Add the chicken breasts and continue to cook on medium, covered until chicken is thoroughly cooked and no longer pink in center.
4. Serve over steamed rice and with fresh plate of salad.