Ingredients: (4) Six to eight ounce boneless chicken breast Kosher salt and ground pepper 3 tablespoons extra virgin olive oil 9 ounce artichoke hearts 1 small red onion cut in strips 3 cloves diced garlic 1 teaspoon dried oregano ¾ cup low sodium chicken broth ¼ cup pitted kalamata olives ¼ cup chopped parsley ¼ cup crumbled feta cheese ¼ cup sliced Peppadew peppers plus 2 teaspoons brine from the jar
Directions: Step 1: Pound out chicken breast between 2 pieces of plastic wrap and season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown on both sides about 6 to 8 minutes and set aside. Step 3: Wipe out the skillet, then over medium heat add the remaining 2 tablespoons olive oil, when hot add the artichokes hearts and red onions cook until golden in spots about 1 minute. Then add salt, pepper, garlic and oregano and continue cooking for about 2 minutes. Step 4: Return the chicken to the skillet and add the chicken broth and olives. Bring to a gentle simmer, cover and cook until chicken is cooked through about 4 to 6 minutes. Top with parsley, feta, Peppadews and brine.
