Chicken with Artichokes and Lemon

By Lorena_321

Ingredients

• 1 1/2 lb. boneless, skinless chicken thighs, patted dry
• Salt and pepper
• 1/4 cup all-purpose flour
• 2 T. vegetable oil
• 1 cup white wine
• 1 jar (12 oz.) artichoke hearts, drained, coarsely chopped
• 1 lemon, thinly sliced
• 1 t. finely chopped fresh thyme

Preparation

Step 1

Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total.
Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutesw. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer. Transfer chicken and lemon slices to a platter.
Stir thyme into sauce and season with additional salt and pepper, if desired. Pour over chicken and serve.