Chicken Thighs With Artichokes - cooking recipe

Ingredients

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 white balsamic vinegar
fresh tarragon sprig (optional)

Preparation

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.
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.
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.