Name: Sautéed Chicken with Artichokes, Olives, and Oregano
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 4 servings
Ingredients: 1 pound(s) uncooked boneless skinless chicken breast(s) four 4 oz thinly-sliced cutlets; 1 tsp dried oregano; 0.125 tsp sea salt; 0.25 tsp black pepper freshly ground; 2 tsp olive oil; 0.75 cup(s) reduced-sodium chicken broth; 14 oz canned artichoke hearts without oil drained and halved; 10 medium olive(s) kalamata, pitted, halved; 2 Tbsp fresh lemon juice; 2 Tbsp fresh parsley flat-leaf, chopped

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Total Time: 16 min
Prep: 8 min
Cook: 8 min
Serves: 4
Difficulty: Easy

This skillet dinner features simple sun-drenched flavors of the Mediterranean.

Ingredients

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz thinly-sliced cutlets

dried oregano

1 tsp

sea salt

⅛ tsp

black pepper

¼ tsp, freshly ground

olive oil

2 tsp

reduced-sodium chicken broth

¾ cup(s)

canned artichoke hearts without oil

14 oz, drained and halved

olive(s)

10 medium, kalamata, pitted, halved

fresh lemon juice

2 Tbsp

fresh parsley

2 Tbsp, flat-leaf, chopped

Instructions

Sprinkle the chicken with the oregano, salt, and pepper.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side.
Transfer the chicken to a serving plate; cover and keep warm.
Add the broth, artichoke hearts, olives, and lemon juice to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan.
Reduce the heat and simmer, uncovered, until the liquid is reduced slightly, about 2 minutes.
Stir in the parsley, then spoon the sauce over the chicken.

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