Chicken Artichoke

Ingredients:

- 2 cans Polar 13.75 oz. Quartered Artichoke Hearts, drained

- 1 medium onion, sliced

- 2 cloves garlic, finely chopped

- 4 tablespoons olive oil

- 6 chicken breasts, boneless and skinless

- 1 green bell pepper, sliced julienne

- 1 cup pitted black olives

- ½ cup chicken stock

- Salt and pepper to taste

Directions:

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the onion and garlic for about 2 minutes, then add the bell pepper and sauté for another minute. Set the sautéed mixture aside on a plate.
2. In the same skillet, add the remaining 2 tablespoons of olive oil. Sear the chicken breasts for 3 minutes on each side until they are cooked through.
3. Add the sauté mixture, artichoke hearts, black olives , chicken stock and lower heat to simmer, about 3 minutes until warmed through, adjust seasoning to taste.
    
4. Serve over rice.    

Enjoy this easy and delicious Chicken and Artichoke Skillet recipe that is perfect for a busy weeknight or a casual dinner with friends. With simple ingredients and a quick cook time, this dish is sure to become a favorite in your recipe rotation.