Sauteed chicken thighs with artichokes and lemon cream

Prep time: 20 minutes

Cook time: 20 minutes

Makes: 4 servings

Note: Serve this with cooked spaetzle or orzo.

4 boneless, skinless chicken thighs, about 1 ¼ pounds

Salt

Freshly ground black pepper 2 tablespoons olive oil 1 tablespoon butter

2 large shallots or 1 small white onion, finely chopped 1 ½ cups thinly sliced white or cremini mushrooms

½ cup dry white wine

⅓ to ½ cup heavy whipping cream

½ teaspoon minced fresh thyme or ⅛ teaspoon dried 1 can (14 ounces) artichoke hearts, drained, halved ½ teaspoon finely grated lemon rind

Chopped flat leaf parsley

1. Pat 4 boneless, skinless chicken thighs dry; season generously with salt and pepper.

2. Heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons of olive oil and 1 tablespoon butter. Add chicken in a single, uncrowded layer, using a splatter guard if you have one. Cook chicken without turning for 4 minutes. Flip and cook to brown the other side, 3-4 minutes. Use tongs to transfer chicken to a plate.

3. Stir 2 finely chopped shallots and 1 ½ cups sliced mushrooms into pan juices. Cook over medium heat until shallots are softened, about 3 minutes. Add ½ cup wine and increase heat to high. Boil, scraping up any browned bits from the bottom of the pan, to reduce pan juices by half. Add ⅓ to ½ cup cream and heat to boil. Cook until the sauce thickens enough to lightly coat the back of a spoon. Season with ½ teaspoon minced thyme, salt and pepper.

4. Add chicken and 14 ounces artichoke pieces to the pan. Reduce heat to low and simmer to heat everything through, about 3 minutes. Sprinkle with ½ teaspoon lemon rind and chopped parsley. Serve immediately.