Chicken with Artichokes and Goat Cheese3 Reviews
- Prep: 30 min
- Cook: 55 min
- Ready In: 1 hr 25 min
“This is a dish similar to one I had at restaurant in France on vacation.” - by SugarDuJour
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 353 cal
- 16.7 g
- 17.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more"
"It was not good..it looked blah..tasted blah..Followed the recipe to a tee and it just wasn't good...." See more"
"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 stock..." See more a little so it's not as salty. I served with mashed potatoes and asparagus. Hubby proclaimed it one of his favorite dishes."
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