Weight Watchers Sautéed Chicken with Artichokes, Olives, and Oregano

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Weight Watchers Sautéed Chicken with Artichokes, Olives, and Oregano

Weight Watchers Sautéed Chicken with Artichokes, Olives, and Oregano

Ingredients

  • 4 (4-ounce) thin-sliced chicken breast cutlets
  • 1 teaspoon dried oregano
  • ? teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil
  • ¾ cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, drained and halved
  • ¼ cup pitted Kalamata olives, halved
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Sprinkle the chicken with the oregano, salt, and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm.
  2. Add the broth, artichoke hearts, olives, and lemon juice to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan. Reduce the heat and simmer, uncovered, until the liquid has reduced slightly, about 2 minutes. Stir in the parsley, then spoon the sauce over the chicken.

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