Chicken with Artichokes and Sundried Tomatoes

I made this about a month ago for the first time and tried to remember what I'd put in it to make it again this time. Realizing THIS is why I'd started this blog in the first place! Alas...the summer haitus. I did replicate it pretty well though. Very yummy one skillet meal that provided us with dinner for 2 nights and a lunch due to a larger than I thought package of chicken tenders.
Writing it down now...lest I forget it in the next 5 seconds!

Chicken with Artichokes and Sun-dried Tomatoes:

1 package organic chicken tenders
brown rice flour, or regular ap flour
olive oil
salt and pepper
~1/2 of a large onion, sliced or diced or whatevah
2-3 cloves of garlic, chopped
1 15 oz. can diced tomatoes (with the liquid)
1 15 oz. can quatered artichoke hearts, drained (not the marinated ones)
~6 oil-packed sun-dried tomatoes, chopped
reduced sodium organic chicken broth
a glug or two of white wine
fresh basil, torn (some cooked with chicken and some for garnish)
commercial pesto (I used about 1/2 of a pretty small jar...probably ~2 Tbs.)
freshly grated Parmesan Reggianno
Italian parsley for garnish (optional)

Heat a large non-stick skillet.
Salt and pepper the chicken tenders then roll in flour, shaking off the excess flour.
Add a little olive oil to the pan and when it's hot, add chicken to pan.
Sear the chicken for about 2 minutes each side on high heat, just til golden.
Remove chicken from pan and keep warm.
Add a touch more olive oil to pan and saute onions until translucent.
Add chopped garlic and cook for ~1-2 minutes more.
Add whole can of tomatoes with the liquid, cooking until most of the liquid is gone.
Now add the drained artichokes, sun-dried tomatoes and as much basil as you'd like (I probably used ~1-2 Tbs. chopped), stir, then nestle the chicken back in the pan in a single layer.
Pour in a couple glugs of white wine, then add chicken broth until it comes about 1/2-3/4 up the chicken.
Cover and reduce heat, and simmer for about 10 minutes.
Check the chicken to see if it's done. When done, remove from heat and add a couple dollops of pesto and delicately stir through.
Serve topped with Parmesan, some more torn basil and maybe some Italian parsley. Yum!
We ate this with a green salad and some steamed cauliflower.