Skillet Chicken and Artichokes

Ready in 30 minutes
Prep: 15 minutes
Cook: 15 minutes

Yield: 4 servings

Ingredients

4 six to eight-ounce skinless, boneless chicken breasts
Freshly ground pepper and kosher salt
3 tablespoons of extra-virgin olive oil
1 nine-ounce package of thawed and patted dry frozen artichoke hearts
1 small cut into wedges red onion
3 cloves of thinly sliced garlic
1 teaspoon of dried oregano
3/4 cup of low-sodium chicken broth
1/4 cup of pitted kalamata olives
1/4 cup of chopped fresh parsley
1/4 cup of crumbled feta cheese
1/4 cup of sliced Peppadew peppers, plus 2 teaspoons brine from the jar

Directions

First place the chicken breasts between two pieces of plastic wrap and pound with a skillet until about half inch thick and season with salt and pepper. After that heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Then add the chicken and cook, undisturbed, until golden on the bottom, for about 4-5 minutes and then turn and cook until the other side is golden, for about 2-3 more minutes. After that transfer to a plate and set aside.

Next wipe out the skillet and return to medium-high heat. Then add the remaining two tablespoons of olive oil; and then when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, for about one minute. After that season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, for about two more minutes. Then add the garlic and oregano and cook, stirring, for thirty seconds.

After that return the chicken to the skillet and add the broth and olives. Then bring to a gentle simmer, cover and cook until the chicken is cooked through, for about 4-6 minutes. In the end top with the feta, parsley, brine and Peppadews.