Chicken with Mushroom and Artichoke Cream Sauce

1. Pat the chicken breasts dry with a paper towel. Combine the salt, pepper, and garlic and sprinkle over both sides of the chicken breasts. 2. Heat the oil or ghee in a skillet over medium high heat until just smoking. Add the chicken breasts and cook through turning once. The goal here is to build some good color on the breasts and make some brown bits in the skillet. Cook until the register 155 degrees in the thickest parts. 3. Remove the cooked chicken to a plate and set aside. 4. Add the mushrooms and chopped scallion whites to the skillet and saute until the mushrooms start to brown and release their liquid. 5. Next, drain the artichoke hearts and add to the skillet. Cook these for a few minutes. 6. Add the chicken broth and cook until reduced by about half. 7. Add the cream and stir to mix. Bring the mixture to a healthy simmer and cook until reduced by about half. 8. Finally, add the sliced tomatoes and stir to incorporate. Then slide the reserved chicken breasts and any juices. 9. Spoon the sauce over the chicken breast and serve.