3 Chicken Breasts, cooked on the Foreman Grill seasoned with salt, pepper and garlic
1/2 Cup chopped onions
3 tsp chopped garlic
1 Cup Chicken broth/bullion
1 can artichokes (quartered)
1/2 jar Fire Roasted Red Peppers, sliced
1 cup tomatoes quartered (if using grape, cherry or campari)
1/2 tsp crushed red peppers
2 tbsp flour disolved into tap water for sauce thickening