Chicken with Basil Artichoke Sauce

Chicken with Basil Artichoke Sauce Recipe


Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons lemon juice

SAUCE:

  • 3-1/2 teaspoons cornstarch
  • 1-1/2 cups milk
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 tablespoons white wine or chicken broth
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
  2. Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.

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