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1.
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Thickly slice the mushrooms, mince the garlic, and chop up the onion.
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3
Reserve about 10 sprigs of thyme, but take the leaves off the rest.
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2.
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Pat the chicken dry with a paper towel.
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Its important that the chicken is as dry as possible when it hits the pan, because that will allow it to get a nice brown sizzly sear instead of steaming in its own liquid.
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Sprinkle the pieces of chicken liberally on both sides with salt and pepper, then dredge them through the flour and shake off the excess.
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3.
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Heat the butter and olive oil over medium high in a large and deep skillet.
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When the pan is hot, add the chicken.
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Cook about 3 minutes per side, until nicely seared.
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Remove.
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Its still very raw inside, but dont worry, well come back to it.
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4.
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Add more oil to the pan if needed.
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Add the onion and garlic, and fry for 3-4 minutes.
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5.
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Add the mushrooms, and continue to cook until they start to brown.
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Add some salt and pepper at this point.
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6.
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Add the thyme leaves and artichoke hearts.
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Cook for 3 more minutes.
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7.
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Pour in the red wine.
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Bring it to a boil and let it cook for 2 minutes.
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Add the powdered bouillon, though you can also use chicken base, or bouillon cubes.
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8.
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Place the chicken on top of the veggies and sauce, and top each breast with 2 or so sprigs of thyme.
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Cover the skillet and turn the heat down to low.
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Cook for 12-15 minutes.
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9.
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When the chicken is just cooked through, uncover the skillet and set the chicken aside.
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Create an aluminum foil tent to keep it warm and ready.
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Add the cup of heavy cream to the skillet and simmer the sauce and veggies until slightly thickened, about 5 minutes.
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Taste and reseason.
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10.
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Serve the chicken over pasta, potatoes or rice, with the veggies and sauce poured over top.
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Garnish with some of the reserved sprigs of thyme.
