Zesty Chicken with Artichokes

This recipe is from Taste of Home Healthy Cooking published in 2008

Ingrediants:

2 teaspoons dried thyme
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
3/4 cup white wine or reduced sodium chicken broth
1/4 cup sliced pimiento-stuffed olives, drained
1/4 cup sliced ripe olives, drained

Directions:

Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.

In the same skillet, saute onion and garlic in remaining oil until tender. Stir in the artichokes, wine(chicken broth) and olives. Return chicken to the pan. Bring to a boil. REduce heat; cover and simmer for 6-8 minutes or until the chicken juices run clear.

Remove chicken and keep warm. Simmer artichoke mixture, uncovered for 2-3 minutes or until liquid has evaporated; serve with chicken.

We tried this at my mom's house on laundry night and everyone agreed that the artichoke mixture was good, but the chicken was bland! I think that instead of thyme another spice could be used to add more flavor to this chicken... We might try tarragon or maybe garlic powder next time.