Chicken with Chunky Vegetable Sauce

Ingredients

• 2  tablespoons all-purpose flour
• 4  medium skinless, boneless chicken breast halves (about 1 pound)
• 1  cup finely chopped onion
• 1  tablespoons olive oil
• 2  cloves garlic, minced
• 14-1/2  ounce can diced tomatoes, undrained
• 14  ounces can artichoke hearts, drained and halved
• 1/3  cup reduced-sodium chicken broth
•   Dash of black pepper
• 2  teaspoons drained capers or 2 tablespoons chopped pitted ripe olives
• 1  tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2  cups hot cooked rice
•   Pitted ripe olives

Directions

Place flour in a shallow dish. Dip chicken in flour to coat. Set aside.

In a large skillet, cook onion in hot oil over medium heat for 3 minutes. Stir in garlic; push mixture to sides of pan. Add chicken. Cook 4 minutes, or until brown, turning once. Add tomatoes, artichokes, broth, and pepper; stir.

Bring to a boil; reduce heat. Simmer, covered, 10 minutes, or until chicken is tender and no longer pink. Remove chicken.

Simmer tomato mixture, uncovered, about 3 minutes, or until reduced to desired consistency. Stir in capers and oregano. Serve the chicken over rice; top with sauce. If desired, garnish with olives.