Chicken with artichokes in a frying pan

Ingredients:

• 4 skinless, boneless chicken breasts weighing 170-220 g each.
• 3 tablespoons extra-virgin olive oil
• 1 package (250g) frozen artichoke hearts, thawed and patted dry
• 1 small red onion, sliced ​​into wedges
• 3 cloves garlic, thinly sliced
• 1 teaspoon dried oregano
• 3/4 cup lightly salted chicken broth
• 1/4 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta
• 1/4 cup chopped Peppadew peppers + 2 teaspoons brine from a jar or canned roasted peppers

Preparation:

1. Place the chicken breasts between two pieces of plastic wrap and pound with a frying pan until 1 cm thick. Sprinkle with salt and black pepper.
2. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, undisturbed, until golden brown on the bottom, 4-5 minutes; flip and cook until golden brown on the other side, another 2-3 minutes. Transfer to a plate and set aside.
3. Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons of olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden brown in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, another 2 minutes.
   
   Note
   
   If you can't find frozen artichoke hearts, use canned ones.
4. Add garlic and oregano and cook, stirring, for 30 seconds.
5. Return the chicken to the pan, add the broth and olives. Bring to a gentle simmer, cover, and simmer until the chicken is cooked through, 4-6 minutes. Sprinkle with parsley, crumbled feta, peppers, and drizzle with the brine.