Zesty Chicken With Artichokes - cooking recipe

Ingredients

2 teaspoons dried thyme
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
4 (1/4 lb) boneless skinless chicken breast half
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 (14 ounce) can water-packed artichoke hearts, drained and halved
3/4 cup white wine or 3/4 cup reduced-sodium chicken broth
1/4 cup sliced pimento-stuffed green olives, drained
1/4 cup sliced black olives, drained

Preparation

Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside.
In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives.
Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through.
Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated.
Serve chicken with sauce.