CHICKEN ARTICHOKE SKILLET

This quick chicken entree features artichokes and olives for authentic Greek flair. Seasoned with lemon juice and oregano, the chicken always turns out flavorful and tender.

—Carol Latimore, Arvada, CO

Takes: 25 min. • Makes: 4 servings

• 4 boneless skinless chicken breast halves (4 oz. each)
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 tsp. olive oil
• 1 can (14 oz.) water-packed quartered artichoke hearts, rinsed and drained
• ⅔ cup reduced-sodium chicken broth
• ¼ cup halved pimiento-stuffed olives
• ¼ cup halved pitted Greek olives
• 2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
• 1 Tbsp. lemon juice

1. 1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
2. 2. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

1 serving: 225 cal., 9g fat (1g sat. fat), 63mg chol., 864mg sod., 9g carb. (0 sugars, 0 fiber), 26g pro. Diabetic exchanges: 3 lean meat, 1 vegetable.

OLIVE OIL OPTIONS

With so many types of olive oil on grocery store shelves today, it can be a little tricky to decide which one makes the most sense for your meal. Olive oils are graded by their acidity and offer the following characteristics.

VIRGIN OLIVE OIL

Extra virgin olive oil comes from the first pressing of olives and has an extremely low acidity of 1%. It has a deep color and intense olive flavor. Virgin olive oil has a slightly higher acidity (2%), lighter color and less fruity flavor. Both are best used in dishes where their stronger flavors can be appreciated.

OLIVE OIL

Bottles simply labeled olive oil contain oil with 3% acidity. Sometimes called “light olive oil” or “pure olive oil,” this variety has a light color and faint flavor. Use this oil for baking. You can also use olive oil for cooking when you don’t want to give the dish a particularly strong flavor from the oil.