Half Baked Harvest

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4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

Kosher salt and black pepper

¼ cup all-purpose flour

1 teaspoon garlic powder

3 tablespoons extra virgin olive oil

3 tablespoons salted butter

12 ounces (1-2 jars) marinated artichokes, drained

1 shallot, chopped

3 cloves garlic, finely chopped or grated

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

1 pinch crushed red pepper flakes

1 cup dry orzo pasta

1 ½ cups low sodium chicken broth

¾ cup dry marsala wine (or white wine or white grape juice)

¾ cup heavy cream

1 tablespoon lemon juice

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1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.

2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.

3. To the skillet, add 2 tablespoons olive oil and the artichokes. Cook undisturbed for 2 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes.

4. Pour in the wine and broth. Cook 10-12 minutes until the orzo is al dente, then pour in the cream. Add the chicken and lemon juice to the skillet and simmer for 5 minutes or until warmed through.

5. Serve the chicken and orzo topped with fresh thyme. Eat!