Place the chicken breasts between two layers of plastic wrap and flatten with a meat mallet or rolling pin. Season with black pepper and thyme leaves.

Melt the butter over medium to high heat and fry the chicken breasts until golden brown. Remove from the pan.

Deglaze the pan with the white wine and reduce by half. Turn the heat low and add the cream and artichokes. Heat through. Season with salt, black pepper and more fresh thyme if needed.

Serve the sauce over the chicken breasts. Accompany with lightly buttered spaghetti or mashed potato.