4 Boneless, skinless chicken breasts, pounded out thin and dredged in seasoned flour
2 Shallots, thinly sliced
1 Can Quartered or Halved Artichoke Hearts
1 15 oz. can Petite Diced Tomatoes
1 Tbsp. Capers, drained and rinsed
Juice of 1 lemon
1/2 to 3/4 cup dry white wine, such as Chardonnay
1/4 cup Olive oil
Saute shallots in olive oil until soft, but not brown. Add chicken breasts and sear on both sides until lightly browned. In a baking pan, sprayed with cooking spray place chicken and rest of ingredients
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