In a shallow bowl, combine flour and pepper. Lightly dredge chicken
pieces in seasoned flour and shake off excess.
In a large skillet, heat oil over medium high heat. Add chicken
and saute, turning once, until lightly golden on both sides, about
2 minutes on each side. Transfer chicken to plate.
Reduce heat to medium, add onion to the skillet and cook, stirring constantly
and scraping any bits that cling to bottom of pan. Add wine, turn
heat to high and cook, stirring constantly until wine has reduced
to half, about 1 minute. Stir in artichoke hearts, reduce heat
to medium and cook, partially covered, stirring frequently for
about 3 minutes. Stir in lemon thyme.
Return chicken to pan. Continue cooking over low heat, partially
covered, for an additional 2 minutes, or until chicken is cooked through. Season with salt. Serve
immediately with rice or hot cooked noodles.
Calories per serving: 329
Fat per serving: 12.1g