Chicken with Artichokes and Lemon

Chicken with Artichokes and Lemon
Serves 6


photo from All You magazine

Ingredients
6 boneless, skinless chicken breasts halves, patted dry
Salt and pepper
1/2 cup flour
4 tablespoons olive oil
1 cup white wine
1 12-oz can artichoke hearts, drained and quartered
1 lemon, thinly sliced
1 teaspoon finely chopped fresh thyme

Preparation
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 6 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 [165 °]. Transfer chicken and lemon slices to a platter.

3. Stir thyme into sauce and season with additional salt and pepper, if desired. Simmer 1-2 minute. Pour over chicken and serve.

I served his with brown rice and asparagus roasted with onions and beets.