Sautéed Chicken with Artichokes, Olives, and Oregano

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Shakeitup

I like to cook, especially when it's healthful, but not above some serious comfort foods

1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz thinly-sliced cutlets

1 tsp dried oregano

⅛ tsp sea salt

¼ tsp black pepper, freshly ground

2 tsp olive oil

¾ 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

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