"Hunger is the best sauce in the world."--Cervantes

Chicken Artichoke Skillet Recipe

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This recipe for Chicken Artichoke Skillet, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Wednesday, May 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
2/3 c. reduced sodium chicken broth
1 can (14 oz.) water packed artichoke hearts rinsed, drained and quartered
1/4 c. halved stuffed olives
1/4 c. pitted Greek olives
2 tsp. dried oregano
1 T. lemon juice

Directions:
Directions:
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.

 

 

 

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