Chicken with Artichokes and Goat Cheese recipe
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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 ½ teaspoon dried thyme ¼ teaspoon salt ¼ teaspoon ground black pepper 3 ounces soft goat cheese, sliced into 4 pieces 2 tablespoons cornstarch
Nutrition Info
- 352.7 caloriescarbohydrate: 17.5 gcholesterol: 88.9 mgfat: 16.7 gfiber: 2.6 gprotein: 32.4 gsaturatedFat: 6.2 gservingSize: -sodium: 1312.9 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken with Artichokes and Goat Cheese
Directions
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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.
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.