Chicken and artichoke sauté | Reader's Digest Australia

Ingredients

• ⅓ cup (50 g) plain flour
• 1 tablespoon dried thyme
• salt and pepper
• 8 skinless chicken thigh fillets, about 500 g in total
• 3 tablespoons sunflower oil
• 1 clove garlic, crushed
• 1 can artichokes (canned in water), about 400 g, drained and halved
• 2 red capsicums, seeded and thinly sliced
• ⅔ cup (85 g) pitted black olives, halved
• 4 tablespoons dry white wine
• ½ cup (125 ml) chicken stock, preferably homemade
• finely grated zest of 1 lemon
• sprigs of fresh thyme
• lemon wedges to serve