Chicken with Basil-Artichoke Sauce

This is an easy and quick weeknight supper. All you need is a fresh veggie and a starch or a grain to serve it with. Because of the creamy sauce this would be good as a pasta dish, but I served it up with Trader Joe’s Harvest Grains, which is a quick-cook blend of couscous, orzo, garbanzo bean, and quinoa.

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Chicken

4 chicken breasts, boneless and skinless
1/4 tsp salt
1/4 tsp pepper
1 T EVOO
1 T lemon juice

There are two ways to quick cook chicken breasts. The first way is to preheat your oven to 375*, combine the above ingredients and brush over the chicken. Cook for about 25 minutes or until done.

The second way is to sear the chicken in a skillet with some butter. I love this way best because it’ll brown the chicken nicely while keeping all the tenderness and juices in. You should still brush on the salt & pepper and some lemon juice.

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Basil-Artichoke Sauce

1 1/2 cup milk
3 1/2 tsp cornstarch
1 can (10-12 oz)artichoke hearts, drained
4-5 T parmesan cheese
2 T basil
1-2 T lemon juice
1/2 tsp salt
1/4 tsp pepper

Combine cornstarch and milk in saucepan and heat, whisking together. Allow to thicken but be careful not to scorch it. Add the seasonings and cheese, combining well using the whisk. Stir in the artichokes. *If using marinated artichokes you will use less lemon juice. Salt & pepper to taste.

Plate your chicken and pour the sauce over. Enjoy!

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2 thoughts on “Chicken with Basil-Artichoke Sauce

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