Chicken Artichoke Skillet |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Another recipe from Light & Tasty. This one is so easy and delicious and healthy! It would be very good for low-carbers too. I have made this with different kinds of olives, and just green olives when I didn't have any others. It's good any way! 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 |
Directions:
1. Sprinkle chicken with salt and pepper.
2. In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
3. Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet.
4. Bring to a boil.
5. Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.
|
|