You only need to use one skillet for this simple citrusy chicken thigh and artichoke entrée.
All You MAY 2011
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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