Skillet Chicken and Artichokes

• 4 6 -to-8-ounce skinless, boneless chicken breasts
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 9 -ounce package frozen artichoke hearts, thawed and patted dry
• 1 small red onion, cut into wedges
• 3 cloves garlic, thinly sliced
• 1 teaspoon dried oregano
• 3/4 cup low-sodium chicken broth
• 1/4 cup pitted kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar

1. Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick.
2. Season with salt and pepper.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes.
5. Transfer to a plate and set aside.
6. Wipe out the skillet and return to medium-high heat.
7. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute.
8. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes.
9. Add the garlic and oregano and cook, stirring, 30 seconds.
10. Return the chicken to the skillet and add the broth and olives.
11. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes.
12. Top with the parsley, feta, Peppadews and brine.
13. Per serving: Calories 364; Fat 16 g (Saturated 4 g); Cholesterol 112 mg; Sodium 586 mg; Carbohydrate 10 g; Fiber 5 g; Protein 44 g
14. Photograph by Christopher Testani

chicken breasts, kosher salt, extravirgin olive oil, red onion, garlic, oregano, chicken broth, olives, parsley, feta cheese, peppadew peppers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/skillet-chicken-and-artichokes-recipe.html (may not work)