Lemon Chicken and Artichoke Skillet

blog.myfitnesspal.com

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4 small boneless, skinless chicken breast halves

¼ teaspoon salt

½ teaspoon black pepper, freshly ground

3 tablespoons all-purpose flour or sweet rice flour

2 tablespoons olive oil, divided

½ cup (50g) sliced shallots

1 ¼ cups (296ml) low-sodium chicken broth

8 very thin lemon slices

1 (10-ounce/284g) bag frozen artichoke hearts, defrosted

12 Castelvetrano olives, pitted

1 ½ tablespoons chopped fresh chives

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