RECIPE INSTRUCTIONS:

1. Cut chicken into 8 small pieces – pound to 1/2 inch thick 
2. Season with salt and pepper – cook at mid-high in 1 T olive oil for 4-5 min on one side, turn and cook 2-3 min more. Slightly browned 
3. Remove from heat and transfer to holding plate 
4. Heat 2 T Oil; add artichokes and onions – cook until soft  - cook 1 min  
5. Season with salt and pepper – cook 2 min longer, stir occasionally  
6. Add garlic and oregano – cook 1 min 
7. Return chicken to pan – add broth and olives 
8. Bring to a simmer – cover and cook until chicken is 165 degrees (4-5 min) 
9. Top with parsley and feta crumbles 
10. Add pepper and brine 
11. Allow 2 min covered rest time 
12. Then plate and serve