Chicken Artichoke Skillet - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2/3 cup chicken broth
1 (14 ounce) can artichoke hearts, drained and quartered
1/4 cup stuffed olives, halved
1/4 cup Greek olive, pitted and halved
2 tablespoons fresh oregano, minced
1 tablespoon lemon juice

Preparation

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.
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.