1 Tbs olive oil
4 ea boneless, skinless chicken breast halves, pounded to ½” thickness
16 oz frozen small whole onions
13 oz chicken broth
1 Tbs balsamic vinegar
10 oz artichoke hearts (suggested frozen)
1. Heat 2 TBS of oil in a large skillet over medium heat. Add the chicken and cook for 10 minutes, turning once, or until browned on both sides. Carefully remove the chicken to a large bowl.
2. Heat the remaining 2 TBS oil in the skillet. Add the onions and cook, stirring occasionally, for 5 minutes, or until lightly browned. Return the chicken to the pan and add the chicken broth and vinegar, and season with salt and pepper to taste. Bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes.
3. Add the artichoke hearts and cook for 10 minutes or until the artichokes are tender and a thermometer inserted in the thickest portion of a chicken breast registers 170 degrees F and the juices run clear.