INGREDIENTS
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1/2 pound boneless, skinless chicken thighs, fat trimmed
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Salt and pepper
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1/4 cup all-purpose flour
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2 tablespoons olive oil
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1/2 cup white wine
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1 1/2 cups low-sodium chicken broth
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1 pound Yukon gold potatos, peeled and cut into 1 1/2-inch cubes
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1 (8 oz.) package frozen artichoke hearts
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2 cloves garlic, crushed
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1 lemon