Chicken Artichoke Skillet

Name: Chicken Artichoke Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons olive oil; 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained; 2/3 cup reduced-sodium chicken broth; 1/4 cup halved pimiento-stuffed olives; 1/4 cup halved pitted Greek olives; 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano; 1 tablespoon lemon juice

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

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
2/3 cup reduced-sodium chicken broth
1/4 cup halved pimiento-stuffed olives
1/4 cup halved pitted Greek olives
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon lemon juice

Directions

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.

Nutrition Facts

1 serving: 225 calories, 9g fat (1g saturated fat), 63mg cholesterol, 864mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Chicken Artichoke Skillet in Light & Tasty August/September 2004