Sautéed Chicken With Artichokes

By Sunset
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4 boned, skinned chicken breast halves (5 to 6 oz. each)

Salt and pepper

1 teaspoon olive oil

2/3 cup fat-skimmed chicken broth

1 can (13 3/4 oz.) artichoke hearts, rinsed and drained

1/4 cup pitted niçoise or Spanish-style olives

2 tablespoons drained capers

1 tablespoon lemon juice

1/2 teaspoon dried oregano leaves

2 tablespoons chopped parsley

Lemon wedges

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