Chicken Thighs With Lemon Artichoke Sauce

4 chicken thighs
1/2 tsp salt
1/2 tsp (freshly ground) pepper
1 Tbsp olive oil
4 cloves garlic, minced, 1 Tbsp or so
1 tsp oregano
2 cups (or so) reduced-sodium chicken broth or other chicken broth
juice of 1 lemon
1 (14 to 15-ounce) can artichoke hearts, drained and chopped small

Heat oven to 375 F. Sprinkle chicken thighs with salt and pepper,
and place on a rack in a shallow baking pan. Bake 35 minutes, or until
thighs are cooked through. Meanwhile, heat olive oil over medium-high
heat in a wide skillet. Add garlic, and cook 30 seconds or so, until
it's beginning to turn golden. Add oregano, chicken broth and lemon
juice. Bring to a boil, and simmer 15 to 25 minutes to reduce the
mixture to 1/2 to 3/4 cup. Add chopped artichoke hearts.
Spoon over baked chicken thighs (skin after baking, if desired) to
serve. Serve with orzo and greens. Serves four.

Nutritional analysis per serving: 200 calories, 13 grams fat, 17 grams
protein, 3 grams carbohydrate, 620 milligrams sodium.
Fast Lane features menus for busy cooks. Recipes use a minimum of
ingredients and allow express checkout at the supermarket.Flour, sugar,
salt, pepper and oil or butter are presumed to be on hand. from the
Courier News website www.c-n.com
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