4 T extra virgin olive oil
4 boneless chicken breast halves, pounded to 1/2-inch thickness
16-oz bag frozen small whole onions
13-oz can chicken broth
1 T balsamic vinegar
Salt and pepper
10-oz package frozen artichoke hearts
Heat 2 T of the oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes on each side, until browned. Remove the chicken.
Heat the remaining oil in the skillet. Add the onions and cook, stirring once in a while, for 5 minutes until lightly browned. Return the chicken to the skillet and add the broth, vinegar, salt and pepper. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
Add the artichoke hearts and cook for 10 minutes, until artichokes are tender and chicken is cooked through.
Serves 4, 337 calories