Braised Greek Chicken and Artichokes

Description: This came from an old cooking magazine, no longer noted on my copy.It is easy and uncomplicated. I followed the recommendations to accompany with orzo and baby carrots (I used Zaar recipe #66540 - Balsamic Baby Carrots), and maybe prepared stuffed, grape leaves. It will prepare leftovers for another meal for 2.

Ingredients:

• 2 tablespoons olive oil
• 4 chicken breast halves
• 2 (6 ounce) jars marinated artichoke hearts, drained, reserving 2 Tablespoons marinade
• 3/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon peel, grated
• 1/4 teaspoon dry crushed red pepper
• 3 tablespoons fresh oregano, chopped

Steps:

1. Heat oil in heavy larrge skillet over medium high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
4. Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
5. Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
6. Uncover; stir in artichokes and 2 tablespoons oregano.
7. Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
8. Stir in 1 Tablespoon oregano.
9. Season with salt and pepper.