Ingredients
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 teaspoons olive oil
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2/3 cup chicken broth
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1 (14 ounce) can artichoke hearts, drained and quartered
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1/4 cup stuffed olives, halved
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2 tablespoons fresh oregano, minced
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1 tablespoon lemon juice
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4 boneless skinless chicken breast halves
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1/4 cup Greek olive, pitted and halved
Instructions
- Sprinkle chicken with salt and pepper.
- In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
- Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet.
- Bring to a boil.
- Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.