<div class="recipeIngredients">Quick Chicken and Artichokes</div>

4 boneless, skinless chicken breasts

Salt and fresh ground pepper to taste

3 teaspoons extra virgin olive oil

1 jar (12 ounces) marinated artichokes

1 can (14½ ounce) diced tomatoes with basil, garlic and oregano

1½ teaspoon herbes de Provence

Pat chicken breasts dry with paper towels, sprinkle with salt and fresh ground black pepper. Heat olive oil and undrained artichoke hearts in large skillet. Add chicken breast and lightly brown for 3 to 4 minutes each side. Add diced tomatoes and herbes de Provence. Simmer about 15 minutes, taste and adjust seasoning. Serve over quinoa, brown rice or your favorite pasta.

Serves four.

About this recipe: Cooking is one of my pleasures, but I do not want to be preparing a meal for hours. This dish is the way I like to cook; making tasty dishes that are not complicated, use a few good ingredients but don’t taste like the same old same old recipe that everyone makes.

Judy Monaco, Glendale Heights