Chicken Thighs With Artichokes

• 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)

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 8-10 minutes or until browned, turning once. Transfer to a bowl; set aside.
2. 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.
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.

olive oil, olive oil, chicken thighs, hearts, cremini mushrooms, garlic, tarragon, flour, chicken broth, white balsamic vinegar, tarragon

Taken from www.food.com/recipe/chicken-thighs-with-artichokes-293097 (may not work)