Chicken with Basil Artichoke Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. 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 20â25 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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