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1 (12 oz. or larger) jar marinated artichoke hearts, reserve marinade
4 to 6 boneless and skinless chicken breast halves
1 medium onion, thickly sliced
2 cloves garlic, minced
1/2 to 3/4 cup flour
1 (14 1/2 oz.) can chicken broth
In a skillet, over medium-high heat, heat 2 tablespoons reserved
Combine flour, salt and pepper in a plastic bag. Shake one chicken breast at a time in flour mixture and sauté in hot oil until browned. Remove chicken from skillet.
Add another tablespoon marinade to skillet and sauté onions and garlic; sauté until onions are crisp tender, about 3 minutes.
Return chicken breast to skillet and add artichoke hearts and chicken broth. Simmer, uncovered, about 15-20 minutes or until chicken is done.
While chicken is simmering, combine 1 tablespoon of flour mixture and enough water to form a thick paste.
Remove chicken to a platter.
Stir flour/water mixture into skillet and cook until thickened.
Pour skillet mixture over chicken and serve.