Chicken Breasts With Mushrooms and Artichokes

• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 3 whole chicken breasts
• 1 teaspoon thyme
• 2 tablespoons butter
• 4 tablespoons safflower or peanut oil
• 2 large shallots, minced
• 1 clove garlic, minced
• 1 cup canned Italian tomatoes, chopped
• 1/2 to 3/4 cup of dry white wine
• 2 pounds baby artichokes
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• Coarse salt and freshly ground pepper to taste

1. Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
2. Cut the chicken breasts in half and remove any pieces of fat.
3. Pound the breasts flat with a mallet and cut them in half again.
4. Sprinkle with thyme and set aside.
5. Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan.
6. Remove to a plate and keep warm.
7. Add the shallots and garlic and soften.
8. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel.
9. Reserve the liquid.
10. Rinse the mushrooms under cold water and chop them coarse.
11. Add the mushrooms with their liquid, the tomatoes and the wine to the skillet.
12. Cover and simmer gently for 20 minutes.
13. Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves.
14. Cut the tops off, leaving about an inch or so of artichoke.
15. Slice the artichokes in thirds.
16. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
17. Heat the remaining peanut or safflower oil and the olive oil in another skillet.
18. Saute the artichokes until golden and drain on paper towels.
19. Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through.
20. Place in a heated serving dish and sprinkle with the artichokes.

porcini mushrooms, water, chicken breasts, thyme, butter, safflower, shallots, clove garlic, italian tomatoes, white wine, baby artichokes, lemon, olive oil, salt

Taken from cooking.nytimes.com/recipes/4154 (may not work)