Ingredients1 h 25 m servings 353 cals
- 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.
Per Serving: 353 calories; 16.7 g fat; 17.5 g carbohydrates; 32.4 g protein; 89 mg cholesterol; 1313 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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...
It was not good..it looked blah..tasted blah..Followed the recipe to a tee and it just wasn't good.