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 calories
carbohydrate: 17.5 g
cholesterol: 88.9 mg
fat: 16.7 g
fiber: 2.6 g
protein: 32.4 g
saturatedFat: 6.2 g
servingSize: -
sodium: 1312.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This is a dish similar to one I had at restaurant in France on vacation.

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