Recipe: Chicken Provencal (using cherry tomatoes, artichoke hearts, and olives)

CHICKEN PROVENCAL

1 tablespoon olive or canola oil
4 boneless, skinless chicken breasts (1 pound)
1 large onion, sliced
1 cup cherry tomatoes, halved
1 (14 ounce) can artichoke hearts, drained and quartered
12 pitted extra-large ripe olives, halved
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon fennel seed, crushed
1/2 cup chicken broth
salt and pepper (optional, to taste)

In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 minutes.

Turn chicken; add onion. Cover; cook 3 minutes, stirring occasionally.

Stir in remaining ingredients. Reduce heat to medium-low; cover and cook 5 minutes longer or until onion is crisp-tender, vegetables are hot, and juice of chicken is no longer pink when center of thickest part is cut (170 degrees F). If desired, season to taste with salt and pepper.

Serves 4
Source: Pillsbury Good For You! Cookbook