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Ingredients

• 2 tsp. plus 1 Tbsp.  olive oil
• 2 oz.  prosciutto, cut in thin strips
• 1-1/2 lb.  boneless, skinless chicken thighs
• 1 9-oz. pkg.  frozen artichoke hearts, thawed and drained
• 1 6-oz. pkg.  cremini mushrooms, sliced
• 2 cloves  garlic, minced
• 1 Tbsp.  snipped fresh tarragon
• 2 Tbsp.  all-purpose flour
• 1 14-oz. can  reduced sodium chicken broth
• 1 Tbsp.  white balsamic vinegar
•   Fresh tarragon sprigs (optional)

Description

Reduce Preparation Time By Purchasing Boneless, Skinless Chicken Thighs For This Hearty Artichoke And Mushroom Main-dish Recipe.

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