8 boneless skinless chicken breast, pounded thin
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
4 TBS olive oil
1 cup chicken stock
1~ 10 0z. box of frozen artichokes
1 TBS balsamic vinegar
2 TBS butter
angel hair pasta, cooked and drained

Heat half the oil in a large skillet.
Mix flour, salt and pepper on a plate. Dredge chicken. Saute the chicken in batches in the skillet until golden brown, turn and cook until done. Add more oil as needed. Cook all the chicken and reserve.
Add chicken stock to the skillet and bring to a boil. Scrape up brown bits. Reduce heat and simmer stock to reduce by half. Add balsamic vinegar and artichokes. Simmer on low for 10-12 minutes.

Add chicken to pan and reheat the chicken, about 5 minutes. 
 Swirl in butter.

Serve pasta topped with the chicken, artichoke and sauce.