2 tablespoons all-purpose flour 4 medium skinless, boneless chicken breast halves (about 1 pound)
1 cup finely chopped onion
1 tablespoons olive oil
2 cloves garlic, minced
14-1/2 ounce can diced tomatoes, undrained
14 ounces can artichoke hearts, drained and halved
1/3 cup reduced-sodium chicken broth
Dash of black pepper
2 teaspoons drained capers or 2 tablespoons chopped pitted ripe olives
1 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 cups hot cooked rice
Pitted ripe olives
Place flour in a shallow dish. Dip chicken in flour to coat. Set aside.
In a large skillet, cook onion in hot oil over medium heat for 3 minutes. Stir in garlic; push mixture to sides of pan. Add chicken. Cook 4 minutes, or until brown, turning once. Add tomatoes, artichokes, broth, and pepper; stir.
Bring to a boil; reduce heat. Simmer, covered, 10 minutes, or until chicken is tender and no longer pink. Remove chicken.
Simmer tomato mixture, uncovered, about 3 minutes, or until reduced to desired consistency. Stir in capers and oregano. Serve the chicken over rice; top with sauce. If desired, garnish with olives.