Chicken Artichoke Skillet

From here

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.

Notes

Delicious and quick and easy to prepare!