Lemon Artichoke Chicken

This is a quick one-pot chicken recipe which blends the bright flavors of lemon with artichokes and thyme into a fresh and easy dinner. You can use this as an elegant dinner party centerpiece or a simple and satisfying weeknight meal.

1 1/2 lbs boneless skinless chicken thighs

1/2 cup flour

1/2 tsp sea salt

1/2 tsp fresh cracked pepper

1/2 tsp garlic powder

3 tbsp Eureka Lemon Olive Oil

1 cup white wine

2 (12-ounce) packages of frozen artichoke hearts

1 tbsp dried thyme leaves

In a bowl, combine flour, salt, pepper, and garlic powder. Coat both sides of chicken in seasoned flour. Set aside. Heat Eureka Lemon Olive Oil in a large heavy skillet over medium-high heat and brown chicken on both sides, for about 2-3 minutes per side. Add wine, dried thyme, and artichokes to skillet and bring to a simmer. Season with additional salt and pepper. Cover, turn down the heat to low and allow to cook for 8 minutes. Uncover skillet and remove chicken from sauce. Cook for another 5 minutes uncovered, until sauce reduces and thickens a bit.

Transfer artichokes to a platter. Arrange chicken pieces on top. Garnish with lemon slices if desired.

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