Ingredients
1/4 cup all-purpose flour1/4 teaspoon salt, optional1/4 teaspoon pepper2 boneless skinless chicken breast halves (4 ounces each)2 teaspoons canola oil8 uncooked medium shrimp, peeled and deveined1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 plum tomato, chopped2 garlic cloves, minced1/3 cup reduced-sodium chicken broth1 tablespoon minced fresh basil1 tablespoon minced fresh parsley1 tablespoon butter3 tablespoons shredded Parmesan cheese
Preparation
In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat.
In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese.
