1 pound boneless, skinless, chicken breasts, cut in half
1 onion, chopped
2 cloves garlic, minced
1 cup red wine
2 28 oz cans San Marzano canned tomatoes, crushed
two cans artichoke hearts in water
high quality prosciutto, cut into 1/2 inch long strips
four tablespoons goat cheese
3 tablespoons basil, chopped
In a large skillet, brown chicken over high heat and set aside. Add onion and garlic to the pan and saute until translucent. Deglaze with about 1 cup of red wine, scraping up the bits of chicken. Add the tomatoes, artichoke hearts, and prosciutto. Bring to a boil and return chicken to the pan, reduce heat and simmer for until chicken is cooked, about 30 minutes.
Stir in goat cheese and season with salt and pepper to taste. Toss with linguine and basil.