Chicken with Artichokes and Lemon

       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.