Chicken with Artichokes and Goat Cheese

Chicken with Artichokes and Goat Cheese

4
SugarDuJour 15

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

Ingredients

1 h 25 m servings 353 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

4
  1. 4 Ratings

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Run, do not walk and make this very easy and delicious dish. Only change I made was to use frozen pearl onions and maybe a bit more S&P

Flavorful and hearty with mashed potatoes. I liked it more with garlic powder sprinkled on top. Next time I would throw small whole mushrooms in to cook the last 15 minutes.

It was not good..it looked blah..tasted blah..Followed the recipe to a tee and it just wasn't good.

Very good. I used low-sodium chicken broth, but substituted marinated artichokes for frozen, and fresh cippolini onions for frozen pearls. Next time I'll eliminate the added salt and dilute the...