Sprinkle chicken with salt/pepper and dredge in flour.

Warm oil in large skillet over medium-high heat. Add chicken and cook turning once, until browned on both sides, about 4 minutes total.

Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost done (10-15 mins).

Scatter lemon slices over chicken, cover and cook until chicken is done (2-3 mins longer).

Transfer chicken to platter and place lemon slices on top.

Stir thyme into sauce and season with additional salt and pepper if desired. Pour over chicken and serve.