I've shared this recipe with lots of people, but I have never blogged it. It is such a tried and true recipe, and definitely one of my favourites. We had it last night to celebrate Nan's 92nd birthday!

6 Chicken Breasts
½ t salt
½ t pepper
3 T Olive oil
1 small diced onion
1 C dry white wine
1 C chicken stock
14 oz can peeled tomatoes, drained and chopped
10 oz can Artichoke hearts, drained and quartered
1 ½ C heavy cream
½ t dried basil

Season chicken with ½ tsp salt and ½ tsp pepper. In a large frying pan, heat olive oil over medium heat. Add chicken and cook 3 to 4 minutes each side, until lightly browned. Drain excess oil from pan. Add onions, wine and stock to pan. Cover and simmer for 25 minutes, or until fork tender. Remove chicken from pan. Boil pan juices until reduced to ½ cup (3 to 5 minutes). Add tomatoes & artichokes to pan. Cook 1 minute. Add cream and basil, simmer until liquid is reduced to 2 cups, 6 to 8 minutes. Return chicken to pan and heat together for 5 minutes. Serve over rice.