Zesty Chicken with Artichokes

I just made this tonight for dinner and it's really good. I'm definitely going to be making it again.

Ingredients

• 2 teaspoons dried thyme
• 2 teaspoons grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 teaspoons olive oil, divided
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
• 3/4 cup white wine or reduced-sodium chicken broth
• 1/4 cup sliced pimiento-stuffed olives, drained
• 1/4 cup sliced ripe olives, drained

Directions

• Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.
• In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a meat thermometer reads 170°.
• Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/2 cup artichoke mixture equals 260 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 706 mg sodium, 13 g carbohydrate, 2 g fiber, 26 g protein.