Step 1

Heat olive oil in a large skillet or saute pan over medium-high heat.

Step 2

Season the chicken breasts on both sides with salt and black pepper.

Step 3

Place the chicken breasts in the hot oil and cook until nicely browned on the first side, approximately 4-5 minutes. Flip the chicken and cook another 4-5 minutes or until the chicken is cooked through to 165 degrees in the thickest part. Transfer to a plate and tent to keep warm.

Step 4

Add the shallot and cook for 1-2 minutes or until it begins to soften.

Step 5

Add the garlic and cook briefly, or until fragrant.

Step 6

Add the wine, bring to a boil and cook for 1 minute.

Step 7

Add the tomatoes and cook 1 minute or until they blister, pop and release some of their juices.

Step 8

Add the artichoke hearts, marinade, olives, roasted red pepper, thyme, parsley, and crushed red pepper flakes. Cook until all the ingredients are heated through.

Step 9

Transfer the chicken back to the skillet. Spoon the pan juices over the chicken and cook 1-2 minutes or until the chicken is heated back through to the pan temperature.

Step 10

Adjust seasoning with salt and black pepper.

Step 11

Serve with lemon wedges.