Chicken Saute with Artichokes, Lemon, and Mint

1. 1

   With meat mallet or bottom of skillet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides.

2. 2

   In 12-inch skillet, heat 2 teaspoons oil on medium.

3. 3

   Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.

4. 4

   Transfer chicken to shallow serving bowl; cover with foil to keep warm.

5. 5

   To same skillet, add remaining 2 teaspoons oil and heat on medium until hot.

6. 6

   Add artichokes and cook 3 minutes or until browned, stirring occasionally.

7. 7

   Stir in broth and heat to boiling on medium-high; boil 2 to 3 minutes or until liquid is reduced by half.

8. 8

   Remove skillet from heat; stir in mint and lemon juice.

9. 9

   To serve, spoon artichoke sauce over chicken; top with feta.

10. 10

    Garnish with additional chopped mint leaves.

* Per serving · 4 servings · Values may vary.