Sunday, June 24, 2012

Chicken with Artichoke Sauce

4 chicken breasts
salt and pepper, dried basil, coriander, garlic powder, to taste
2 Tbsp. lemon juice

3 1/2 tsp. cornstarch
1 1/2 c. milk 
12-14 oz. jar of artichoke hearts, drained and rinsed (I used marinated ones, but it might be better if they weren't marinated)
3 Tbsp. Parmesan 
1/2 tsp. dried basil
2 Tbsp. chicken broth 
2 tsp. lemon juice
salt and pepper, to taste

Pour some oil in a large skillet, and place the chicken in it. Turn to medium high heat to brown the chicken. Add all the seasonings to one side of the chicken, then turn over and add to the other side. Continue to cook in the pan until both sides are browned. Then remove to a lightly greased baking dish. Drizzle with lemon juice. Bake at 375 F for 20-25 minutes.

To make the sauce: While the chicken is baking, whisk the cornstarch and milk in a heavy saucepan, until smooth. Bring to a boil. Cook and stir for 2 minutes. Stir in the remaining ingredients; heat through. Serve the sauce over the chicken.

Here is a link to the recipe I adapted:

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