Preparation

• Start by placing your chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the chicken to about 1-inch thickness. This helps the chicken cook evenly and stay juicy. Season both sides with salt and ground black pepper to taste.
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
• In the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the half & half, stirring to combine. Bring the mixture to a gentle simmer.
• Next, add the drained marinated artichoke hearts, chopped sun-dried tomatoes, and pitted kalamata olives to the skillet. Stir in the grated Parmesan cheese and crumbled feta cheese, allowing it to melt into the sauce. Taste and adjust seasoning if necessary.
• Return the chicken breasts to the skillet, spooning the creamy sauce over them. Let everything simmer together for an additional 2-3 minutes to meld the flavors. Just before serving, garnish with fresh basil for a pop of color and flavor.