Always pat chicken breasts dry with paper towels before cooking them. Removing this extra moisture ensures that they’ll start to caramelize and brown instead of steam. If you’d like, you can use canned artichoke hearts in place of the frozen ones; rinse them before adding them to the skillet.

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
1 (9-oz.) pkg. frozen artichoke hearts, thawed
2 tablespoons chopped shallots
1/4 cup dry white wine or chicken broth
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 cup pitted Kalamata olives

1. Sprinkle chicken breasts with salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken. Cook 6 to 8 minutes or until browned, turning once.

2. Add artichoke hearts and shallots. Reduce heat to low; add white wine. Sprinkle with rosemary. Cook, covered, 4 to 5 minutes; turn chicken. Add olives; cook an additional 4 to 5 minutes or until chicken is no longer pink in center. Place chicken on platter.

3. Increase heat to high. Boil cooking juices, artichokes and olives 1 to 2 minutes or until liquid is slightly reduced. Pour over chicken.

4 servings

PER SERVING: 270 calories, 13 g total fat (2.5 g saturated fat), 28.5 g protein, 9.5 g carbohydrate, 65 mg cholesterol, 455 mg sodium, 4.5 g fiber