Sautéed Chicken with Artichokes, Olives, and Oregano | Recipe Cloud App

Ingredients

• 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz thinly-sliced cutlets
• 1 tsp dried oregano
• 1/8 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tsp olive oil
• 3/4 cup(s) reduced-sodium chicken broth
• 14 oz canned artichoke hearts without oil, drained and halved
• 10 medium olive(s), kalamata, pitted, halved
• 2 Tbsp fresh lemon juice
• 2 Tbsp fresh parsley, flat-leaf, chopped