Chicken Thighs with Artichokes
Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe.
Ingredients
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2 tsp. plus 1 Tbsp. olive oil
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2 oz. prosciutto, cut in thin strips
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1-1/2 lb. boneless, skinless chicken thighs
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1 9-oz. pkg. frozen artichoke hearts, thawed and drained
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1 6-oz. pkg. cremini mushrooms, sliced
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2 cloves garlic, minced
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1 Tbsp. snipped fresh tarragon
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2 Tbsp. all-purpose flour
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1 14-oz. can reduced sodium chicken broth
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1 Tbsp. white balsamic vinegar
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Fresh tarragon sprigs (optional)
Directions
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 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.
2.
Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to 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. Serves 4 to 6.
Nutrition information
Calories 346, Total Fat 14 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 151 mg, Sodium 955 mg, Carbohydrate 11 g, Total Sugar 2 g, Fiber 4 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 6%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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