Chicken with Basil Artichoke Sauce

By bakers_delight85

This is delicious served over hot cooked pasta or rice.

Ingredients

• Sauce:
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. canola oil
• 2 Tbsp. lemon juice
• 3-1/2 tsp. cornstarch
• 1-1/2 cups milk
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 3 Tbsp. grated Parmesan cheese
• 2 Tbsp. minced fresh basil
• 2 Tbsp. white wine or chicken broth
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper

Details

Servings 4

Preparation

Step 1

Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13x9x2-inch baking dish. Drizzle with lemon juice. Bake, uncovered, at 375 degrees for 20-25 minutes or until chicken juices run clear.
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.