Chicken with Artichokes and Lemon |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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You only need to use one skillet for this simple citrusy chicken thigh and artichoke entrée. Ingredients:
1 1/2 pounds boneless, skinless chicken thighs, patted dry |
salt and pepper |
1/4 cup all-purpose flour |
2 tablespoons vegetable oil |
1 cup white wine |
1 12-oz. jar artichoke hearts, drained, coarsely chopped |
1 lemon, thinly sliced |
1 teaspoon finely chopped fresh thyme |
Directions:
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.
2. Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. 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.
3. Stir thyme into sauce and season with additional salt and pepper, if desired. Pour over chicken and serve.
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