Chicken Thighs With Artichokes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 tablespoon olive oil
• 2 ounces prosciutto, cut in thin strips
• 1 1/2 lbs boneless skinless chicken thighs
• 9 ounces frozen artichoke hearts, thawed and drained
• 6 ounces fresh cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon snipped fresh tarragon
• 2 tablespoons all-purpose flour
• 14 ounces chicken broth
• 1 tablespoon balsamic vinegar
• fresh tarragon sprig (optional)

Recipe

• 1 in large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. remove. sprinkle chicken with salt and pepper. cook in same skillet 8-10 minutes or until browned, turning once. transfer to a bowl; set aside.
• 2 add remaining olive oil and artichokes to skillet. cook and stir 3 minutes until golden brown. transfer to the bowl with chicken. add mushrooms to skillet. cook 3 minutes, stirring up browned bits, until golden. stir in garlic and tarragon; cook 1 minute.
• 3 in second bowl whisk together flour, broth, and vinegar. remove skillet from heat. add broth mixture. add chicken and artichokes. return to heat. bring to boiling; reduce heat. simmer, uncovered, until thickened. top with prosciutto and tarragon.