- 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
- 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.
04/06/2018
recipepes.com
Chicken with Artichokes and Goat Cheese, recipe
PT15M
PT1H
5
455 calories
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