Chicken with Artichokes and Goat Cheese |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is a dish similar to one I had at restaurant in France on vacation. Ingredients:
2 tablespoons olive oil |
4 skinless, boneless chicken breast halves |
4 cups chicken stock |
1 (9 ounce) package frozen artichoke hearts, thawed |
1 cup fresh pearl onions, peeled |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 ounces soft goat cheese, sliced into 4 pieces |
2 tablespoons cornstarch |
Directions:
1. Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
2. Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.
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