Chicken with Artichokes and Lemon

By á-47

Ingredients

• 1 1/2 lb. boneles, skinless chicken thighs, patted dry
• salt and pepper
• 1/4 cup flour
• 2 Tbp. vegetable oil
• 1 cup white wine
• 1 12-oz. jar artichoke hearts, drained, coarsely chopped
• 1 lemon, thinly sliced
• 1 tea. 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 (10-15 minutes).

Scatter lemon slices over chicken, cover and cook until chicken is done (2-3 minutes). Transfer chicken and lemon slices to a platter.

Stir thyme into sauce and season wtih additional salt and pepper, if desired. Pour over chicken and serve.