Chicken with Artichoke Hearts Recipe

1/4 tsp. pepper
1/4 tsp. paprika
4 (4oz.) boned and skinned chicken breast halves
Vegetable cooking spray
1 clove garlic, minced
1 c. onion, chopped
1 lg. tomato, chopped
1/2 tsp dried rosemary
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. Chablis or other dry white wine
14 oz. artichoke hearts, drained, and halved
1/2 c. plain low-fat yogurt
1 tbl. cornstarch

Combine pepper and paprika; sprinkle on chicken. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Cook chicken 5 minutes. turning once.

Combine garlic and next 7 ingredients; stir well, and pour over chicken.Cover and simmer 10 minutes. Add artichokes; cover and simmer an additional 5 minutes.

Remove chicken to serving platter; keep warm. Combine yogurt(at room temp.)and cornstarch in a small bowl; stir gently. Spoon a small amount of hot vegetable mixture into yogurt mixture; stir gently. Slowly add yogurt mixture to skillet, stirring constantly. Do not let mixture boil. Pour vegetable sauce over chicken breasts.