4 free-range chicken breast halves, boned and skinned Salt and freshly ground black pepper 1 Tablespoon olive oil 2/3 cup gf chicken stock One 14.5 ounce can artichoke hearts (in water), rinsed and drained 1/4 cup pitted gf calamata olives 1 Tablespoon gf capers 1 Tablespoon lemon juice 1/2 teaspoon dried oregano leaves 2 Tablespoons chopped Italian parsley Lemon wedges for garnish
Rinse chicken and pat dry. Sprinkle lightly with salt and pepper. Place each breast between sheets of plastic wrap and pound chicken with a flat mallet to 1/4-inch thickness. Peel off plastic.
In a large skillet heat oil over medium-high heat, tilting to coat pan bottom. When hot, add chicken in a single layer. When edges begin to turn white, turn breasts and cook until no longer pink in centers, 3 to 4 minutes total.
When chicken is cooked through, transfer to a platter and tent with foil.
To skillet add gf broth, artichoke hearts, olives, capers, lemon juice, and oregano; stir, scraping browned bits on bottom of pan. Cook until mixture boils. Stir in parsley.
Spoon sauce evenly over chicken. Season with salt and pepper. Garnish with lemon wedges.