I was looking for yet another way to make boneless, skinless chicken breasts interesting and, after a rummage in the fridge, came up with this. You'll notice that there is no added salt - that's because the olives, capers and artichoke hearts add enough salt.
In a large saute pan (one that has a lid), heat olove oil over high heat. meanwhile, sprinkle both sides of chicken breasts with herbes de provence and black pepper. Brown breasts on both sides over high heat.
Decrease heat to medium-low, turn breasts face down and cover. Cook at medium-low until breasts are slightly underdone (8-10 minutes, depending on the size).
Add olives, artichoke hearts, capers, red pepper flakes and lemon juice. Simmer, uncovered, for about 5 minutes or until chicken is no longer pink.
Romove chicken to serving platter and increase heat to high. Let liquid in pan reduce about 1/2, add butter and stir until butter is melted and sauce has an even consistency.
Slice each chicken breast crosswise into 5 or 6 slices, and spoon some sauce over each breast to serve.