Chicken With Artichokes

One day last week, Pam made chicken with tortellini, artichokes and other assorted delectable tidbits. I was trying to decide what to do with my chicken for dinner when I read this, and knew that this would be my choice. Aside, of course, from the fact that the only things I had from this recipe were the chicken and artichokes, the plan was perfect!

My husband loves artichokes. Steamed with drawn butter, marinated hearts, as an ingredient, however I may serve them, the man loves artichokes. So I followed Pam's advice, and created something different and good.
CHICKEN WITH ARTICHOKES

3 lbs. boneless chicken
1 can artichoke hearts, quartered
2 tomatoes, cut into 1" cubes
1 lemon, sliced
2 cups chicken broth
2 tbsp lemon juice
3 tbsp butter
3 tbsp cornstarch
salt & pepper to taste

spread the chicken out in the bottom of the broiler pan, and cook for 5 to 6 minutes on each side, until nearly cooked. Remove the chicken to a plate, and, on the stove top, melt the butter in the broiler pan, Whisk in the cornstarch, then the chicken broth and lemon juice. Whisk until thickened, turn off the stove, and return the chicken to the pan. Stir in the chicken, then add the vegetables. Return to the broiler for 3 to 4 minutes, until the chicken is cooked, remove, top with the lemon slices and return to the broiler for another minute. Serve over pasta or rice. (Since I'm currently out of rice, pasta was my only choice). Was this good? Well, there was just about none left for Thor!