Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt & pepper. Add to skillet and saute chicken until browned on all sides, about 10 minutes. Add 2 tbsp. reserved marinade, broth, lemon juice, peel and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 Tbsp. oregaon. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 Tbsp. oregano. Season with salt & pepper, serve.
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