Artichoke Chicken

This dish was brought to me by Kay Hughes after I had Hannah. I do not make this nearly as often as I should. I like to serve this dish with a side of rice.

6 chicken breasts
1 1/2 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
1 small onion
1 c chicken broth'
1 14 oz. can Italian peeled tomatoes
1 10 oz. can artichoke hearts
8-12 oz heavy cream
1 Tbsp chopped fresh basil (1/2 tsp dried basil)

Rinse chicken and pat dry. Season with 3/4 tsp salt and 1/2 tsp pepper.

In a large pan heat olive oil over medium heat. Add chicken and cook 3-4 minutes on each side, until slightly browned. Drain excess oil. Add onion and chicken broth and simmer for 25 minutes or until chicken is tender.

Remove chicken from the pan. Boil pan juices until reduced to 1/2 cup, about 3-5 minutes. Add tomatoes, artichoke hearts to pan and cook for 1 minute. Add cream and basil and simmer until liquid is reduces to 2 cups, about 6-8 minutes. Season with remaining salt and pepper.

Return chicken to pan and heat together 5 minutes.

Hot Artichoke Dip

1 can artichoke hearts, drained and chopped up
1 cup mayonnaise
1 pkg feta cheese (optional)
1/2 cup shredded parmesan cheese
1 clove garlic, minced

Preheat oven to 350 degrees. Mix all the ingredients together and spoon into a baking dish. Bake for 20 - 25 minutes or until lightly browned. Top with chopped tomato and sliced green onions, if desired.

Serve with tortilla chips, pita chips or crackers.