Zesty Chicken With Artichokes

We love chicken, and we love artichokes! This "zesty" (lemon zest-y, that is) chicken recipe sounds just right for us. From Healthy Cooking magazine, Oct/Nov 2008.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons dried thyme
• 2  teaspoons  grated lemon peel
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 (1/4lb)  boneless skinless chicken breast half
• 4  teaspoons olive oil, divided
• 1  large onion, chopped
• 2  garlic cloves, minced
• 1 (14 ounce) can water-packed artichoke hearts, drained and halved
• 3⁄4 cup white wine or 3⁄4 cup reduced-sodium chicken broth
• 1⁄4 cup  sliced  pimento-stuffed green olives, drained
• 1⁄4 cup  sliced black olives, drained

Directions

1. Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside.
2. In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives.
3. Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through.
4. Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated.
5. Serve chicken with sauce.