1 1/2 pound boneless, skinless chicken thighs or chicken breast cutlets, rinsed and patted dry 2 tablespoons vegetable oil 1 cup white wine or chicken broth 1 12 ounces jar artichoke hearts, drained and coarsely chopped 1 lemon, thinly sliced 1/4 cup all purpose flour Salt and pepper 1 tablespoon finely chopped fresh thyme or parsley
Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once,until browned on both sides, about 4 minutes total.
Add wine or broth and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked, 10 to 15 minutes.
Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer.
Transfer chicken and lemon slices to a platter. Stir thyme or parsley into sauce and season with additional salt and pepper, if desired. Pour over chicken and serve.
1 cup all purpose flour 1/2 cup cake flour 3/4 cup buttermilk 1 tablespoon baking powder 1 teaspoon salt 1/3 cup butter, chilled
Preheat oven to 450 degrees F. Place 1 cup all purpose flour, 1/2 cup cake flour, baking powder and salt in a medium bowl and whisk to blend. Cut the butter into 1-tablespoon chunks and dump into the flour.
Use pastry blender to cut the butter into the flour, until the mixture resembles coarse meal with some split-pea sized pieces of butter.
Gradually add buttermilk, fluffing with a fork, until the mixture looks like very thick, lumpy oatmeal or sticky pie dough.
Sprinkle 1/4 cup of flour onto your rolling surface, flour the palms of your hands, turn out the dough onto the floured surface, gently kneading the dough for a few seconds. Pat the dough into 1-inch-high circle.
Use a 2-inch round biscuit cutter to cut out the biscuits.
Place an inch or so apart on a greased or nonstick cookie sheet.
Bake in the middle of the oven for 10 to 12 minutes.
Remove to wire rack to cool five minutes before serving.
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