Sauteed Chicken with Artichokes, Olives and Oregano

By lindybug

1 piece of chicken with 1/4 cup sauce= 4 pts

Ingredients

• 4 (4-5 oz) thin sliced chicken breast cutlets
• 1 tsp dried oregano
• 1/8 tsp salt
• 1/4 tsp pepper
• 2 tsp olive oil
• 3/4 cup reduced sodium chicken broth
• 1 (14 oz) can artichoke hearts, drained and halved
• 1/4 cup pitted kalamata olives, halved
• 2 Tbsp fresh lemon juice
• 2 Tbsp chopped flat leaf parsley

Details

Servings 4

Preparation

Step 1

1. Sprinkle the chicken with oregano, salt and pepper. Heat the oil in a large nonstick skillet over med-high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 min on each side. Transfer the chicken to a serving plate; cover and keep warm.

2. 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 min. Stir in parsley, then spoon the sauce over the chicken.