Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained2/3 cup reduced-sodium chicken broth1/4 cup halved pimiento-stuffed olives1/4 cup halved pitted Greek olives2 tablespoons minced fresh oregano or 2 teaspoons dried oregano1 tablespoon lemon juice
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.
