Mediterranean Chicken

Preheat a large skillet over medium-high heat with 2 tablespoons extra virgin olive oil.Place the flour in a shallow dish. Season the chicken breasts with salt, pepper and the cayenne. Then transfer the seasoned chicken to the dish with the flour, toss around in the flour, then shake off the excess. Add the chicken to the skillet and cook for 5 -6 minutes on each side. Once the chicken is done, remove it from the pan and cover with a piece of aluminum foil to keep warm. Return the skillet to the heat and add the remaining 2 tablespoons of extra virgin olive oil. Add the onions, the 3 cloves of chopped garlic, the thyme, salt and pepper. Cook, stirring frequently, for 4 minutes. Add the artichokes and wine to the pan, bring up to a simmer, then add 1 cup of chicken stock, olives and grape tomatoes. Return the liquids to a simmer and cook for 2 - 3 minutes, or until the grape tomatoes start to burst and the sauce has reduced by half. Give the sauce a taste to see if it needs more salt or pepper. Add the chicken back to the skillet and warm through. Add the parsley and basil to the completed dish and stir to distribute the herbs. Serve with couscous.