Sauteed Chicken Thighs With Artichokes And Lemon Cream

Ingredients

• 4 boneless skinless chicken thighs, about 1 1/4 pounds
• salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large shallots or 1 small white onion, finely chopped
• 1 1/2 cups thinly sliced white or cremini mushrooms
• 1/2 cup dry white wine
• 1/3 to 1/2 cup heavy whipping cream
• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
• 1 (14-ounce) can artichoke hearts, drained, halved
• 1/2 teaspoon finely grated lemon rind
• chopped flat leaf parsley