This recipe is from The South Beach Diet Cookbook. I found this recipe because Bubba loves artichokes and he loves balsamic vinegar. I knew that it would be a hit and it was!!!4 tbs extra virgin olive oil
4 boneless. skinless chicken breast halves, pounded to 1/2" thickness
1 bag (16 oz) frozen small whole onions (I have also used fresh pearl onions)
1 can (14 oz) chicken broth
1 tbs balsamic vinegar
1 package (10 oz) frozen artichoke hearts (I use canned artichoke hearts)
Heat 2 tablespoons of the 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.
Heat the remaining 2 tablespoons 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. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the artichoke hearts and cook for 10 minutes, or until the artichoke hearts are tender and a thermometer inserted in the thickest portion of a chicken breast registers 170F and the juices run clear.
