Mediterranean Chicken - cooking recipe

Ingredients

4 skinned, boned chicken breast halves
3 Tbsp. all-purpose flour
2 Tbsp. olive oil
1 (14 1/2 oz.) can ready to serve chicken broth
1/4 c. sliced ripe olives
2 Tbsp. capers
1/8 tsp. pepper
1 (14 oz.) can artichoke hearts, rinsed and halved

Preparation

Dredge chicken in flour; set aside.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook 3 minutes on each side or until lightly browned.
Add chicken broth and next 3 ingredients.
Bring to a boil; reduce heat and simmer for 20 minutes or until bubbly.
Stir in artichoke halves and cook until mixture is thoroughly heated.
Yield:
4 servings.