chicken-thighs-with-artichokes

Ingredients:
2 tsp. plus 1 Tbsp. olive oil
2 oz. prosciutto, cut in thin strips
1-1/2 lb. boneless, skinless chicken thighs
1 9-oz. pkg. frozen artichoke hearts, thawed and drained
1 6-oz. pkg. cremini mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. snipped fresh tarragon
2 Tbsp. all-purpose flour
1 14-oz. can reduced sodium chicken broth
1 Tbsp. white balsamic vinegar
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 facts per serving:
Calories 346
Total fat (g) 14
Saturated Fat (g) 3
Polyunsaturated Fat (g) 2
Cholesterol (mg) 151
Monounsaturated Fat (g) 7
Sodium (mg) 955
Carbohydrate (g) 11
Total sugar (g) 2
Fiber (g) 4
Protein (g) 42
Vitamin A (DV%) 0
Vitamin C (DV%) 7.085772
Calcium (DV%) 6
Iron (DV%) 15
Percent Daily values are base on a 2,000 calorie diet