Zesty Chicken With Artichokes

• 2 teaspoons dried thyme
• 2 teaspoons grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 teaspoons olive oil, divided
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
• 3/4 cup white wine or reduced-sodium chicken broth
• 1/4 cup sliced pimiento-stuffed olives, drained
• 1/4 cup sliced ripe olives, drained

1. Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a
2. , brown chicken in 2 teaspoons oil; remove and set aside.
3. In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170u0b0.
4. Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.

thyme, salt, pepper, chicken breast halves, olive oil, onion, garlic, water, white wine, olives, olives

Taken from www.tasteofhome.com/recipes/zesty-chicken-with-artichokes/ (may not work)