Artichoke and Chicken Sauté

Ingredients  (Serves 6)
1/4 cup all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 (3 ounce) small boneless, skinless chicken thighs
1 tablespoon olive oil
1 can (15 ounces) artichoke hearts
2 large red bell peppers, seeded and cut into thin strips
1 large garlic clove, minced
1/2 cup pitted black olives, cut in half
1/4 cup dry white wine
1 cup low-fat, reduced-sodium chicken broth
2 teaspoons grated lemon zest
Sprigs of fresh thyme
2 large lemons, cut into 4 wedges each

Directions
1    Preheat the oven to 300°F. In a large zippered plastic bag, shake the flour, thyme, salt, and pepper. Add the chicken thighs to the bag and shake until they are lightly coated. Remove the chicken to a plate, shaking off and discarding any excess flour.
2    Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and sauté for 3 minutes on each side until golden brown.
3    Reduce the heat to medium and cook until the juices of the chicken run clear when a thigh is pierced with a fork, about 12 minutes more. Transfer the thighs to a heatproof platter and place in the oven to keep warm.
4    Drain the artichokes well and cut in half. Add the garlic to the same skillet and cook over medium-high heat just until soft. Add the artichokes and red peppers, and sauté just until the peppers are crisp-tender, about 5 minutes. Stir in the black olives.
5    Add the wine and let the vegetables simmer until the wine has almost evaporated. Stir in the broth and lemon zest, and boil, uncovered, until the liquid has reduced by about one-half.
6    Transfer the chicken thighs from the oven to a large serving platter and spoon the artichoke and pepper mixture alongside. Garnish with sprigs of thyme and lemon wedges. 

Nutrition Facts (Per serving:)
Calories - 311
Protein- 31g
Fat- 15g
Cholesterol- 99mg
Sodium - 780mg