Chicken Thighs with Artichokes

Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe.



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Ingredients
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    2   teaspoons 
    olive oil
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    2   ounces 
    prosciutto, cut in thin strips
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    1 1/2  pounds 
    boneless, skinless chicken thighs
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    1   ounce 
    frozen artichoke hearts, thawed and drained
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    1   ounce 
    cremini mushrooms, sliced
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    2   
    garlic, minced
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    1   tablespoon 
    snipped fresh tarragon
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    2   tablespoons 
    all-purpose flour
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    1  14  ounce can 
    reduced sodium chicken broth
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    1   tablespoon 
    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
Per Serving: cal. (kcal) 346, Fat, total (g) 14, chol. (mg) 151, sat. fat (g) 3, carb. (g) 11, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 2, pro. (g) 42, vit. A (IU) 243, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 955, Potassium (mg) 622, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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