Artichoke Chicken and Orzo Goodness

I made this for dinner this past weekend and it was delish! Sign me up for anything with artichokes-- and orzo, always forget that I love that! It looks a little wonky in my picture but I swear to you that was easy, tasty and something you are going to want in your life! 

Ingredients
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper
1/4 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 1/2 cups low sodium chicken broth
3/4 cup dry marsala wine
3/4 cup heavy cream
1 tablespoon lemon juice

Instructions
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!

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