Rosemary Chicken with Artichokes & White Beans

4-6 chicken breasts, boneless and skinless
1 1/2 tsp dried rosemary
1/2 tsp each salt and pepper
2 Tblsp olive oil
1 14 oz can, diced tomatoes
1 14 oz can, white beans drained (I use ‘great Northern beans’ from Bush’s)
1 14 oz can, artichoke hearts (quartered if you can find them, if not just drain & roughly chop up whole ones into quarters)
1/4 cup chopped Kalamata olives

Mix the spices together and sprinkle on one side of the chicken breasts. Heat the oil in large skillet to med high (I use a sauce pan, higher sides), add chicken seasoned side down and brown (3-4 min). Turn over chicken and add tomatoes, beans and artichokes, cook 5 min. Reduce heat and stir in olives, cook another 5 min or until chicken is done through and sauce thickens a little.
Serving = 1 breast + 1/2 cup or so of the chunky sauce! I serve this with brown rice, cooked in chicken broth.