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1 tablespoon olive oil
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4 chicken breast halves, with skin and bones
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2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved
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3/4 cup canned low-salt chicken broth
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1 tablespoon fresh lemon juice
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1 teaspoon grated lemon peel
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1/4 teaspoon dried crushed red pepper
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3 tablespoons chopped fresh oregano
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