Chicken Artichoke Skillet |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. I like to vary the olives-Greek, green, black or a mixture, notes Carol Latimore of Arvada, Colorado. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons olive oil |
2/3 cup reduced-sodium chicken broth |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1/4 cup halved pimiento-stuffed olives |
1/4 cup halved pitted greek olives |
2 tablespoons minced fresh oregano or2 teaspoons dried oregano |
1 tablespoon lemon juice |
Directions:
1. 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.
2. In a large bowl, 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. Yield: 4 servings.
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