Chicken Artichoke Skillet
"This quick-to-fix chicken entree featuring artichokes and olives has a real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado..."
INGREDIENTS
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4 boneless skinless chicken breast halves (4 ounces each)
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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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1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
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2/3 cup reduced-sodium chicken broth
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1/4 cup halved pimiento-stuffed olives
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1/4 cup halved pitted Greek olives
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2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
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1 tablespoon lemon juice
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