TOMATO & ARTICHOKE-TOPPED CHICKEN

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts halves
1 tablespoon oil
1 can stewed tomatoes with basic, garlic and oregano
1 can artichoke hearts, drained and sliced
1/4 cup balsamic vinegar
1/2 cup shredded mozzarella cheese

Mix flour, salt and pepper in a gallon-sized plastic bag.  Add chicken and shake to coat.  Heat oil in a large skillet. Add chicken and, turning once, cook 8 minutes or until golden and barely pink in the center. Remove to a serving platter and cover to keep warm.

Using same skillet, add tomatoes, artichokes and balsamic vinegar. Bring to a simmer and cook 3 minutes to blend flavors. Spoon on chicken and sprinkle with cheese.