Chicken Breasts with Artichoke-Olive Sauce

As suggested by others I marinated the chicken breasts in the olive oil, lemon, oregano and garlic for 1-2 hours. And I used a smaller quantity, maybe 3 oz, of marinated artichokes in the sauce and really yummy cheese- Mevgal authentic greek Manuri brand. I sliced the chicken in thick pieces on a diagonal, placed on top of Israeli Couscous and poured the sauce over. Simple green vegetable on the side- Perfection!

Next time I do this, I will make two changes. First, marinate the chicken breasts in some of the lemon juice, olive oil and herbs before cooking. Second, use canned artichokes, maybe even marinated ones. Otherwise, great with Israeli couscous and green beans with oregano in cream/dijon mustard sauce.