2 tbsp olive oil, divided
4 boneless and skinless chicken breasts
1 cup diced red onion
1 cup diced red bell pepper
sea salt
ground black pepper
1/2 cup white cooking wine
2 tbsp lemon juice
12 pitted green olives
1-8.5 oz can quartered artichoke hearts, drained
1 lemon, cut into 8 wedges
1/4 cup shredded six-cheese Italian blend (or parmesan)
2 tbsp minced parsley (I used Italian)
1) Preheat oven to 375 degrees
2) To large cast iron skillet, add 1 tbsp olive oil (reserving 1 tbsp) and heat over medium-heat; add chicken breasts and brown 2 minutes each side; remove from skillet and set aside
3) Reduce skillet heat to medium and add reserved 1 tbsp olive oil; add onions and red bell pepper and season lightly with salt and pepper; cook 3 minutes, stirring occasionally; stir in cooking wine and lemon juice and cook additional 3 minutes; add olives and artichoke hearts; remove skillet from heat and return chicken breasts to skillet; spoon olive-artichoke mixture over chicken and place skillet in oven; bake 15 minutes
4) Add lemon wedges to skillet and bake additional 10 minutes until chicken is cooked through; remove from oven, sprinkle with cheese and parsley, and serve
