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Chicken with Basil Artichoke Sauce

Chicken with Basil Artichoke Sauce
Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. —Andrea Metzler, Moscow, Idaho
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons lemon juice
  • SAUCE:
  • 3-1/2 teaspoons cornstarch
  • 1-1/2 cups milk
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 tablespoons white wine or chicken broth
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Rub chicken with salt and pepper. In a large skillet, brown chicken
  • in oil on both sides. Transfer to a greased 13-in. x 9-in. baking
  • dish. Drizzle with lemon juice. Bake, uncovered, at 375° for
  • 20–25 minutes or until chicken juices run clear.
  • Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until
© Taste of Home 2013

2 of 2

Chicken with Basil Artichoke Sauce (continued)

Directions (continued)

  • smooth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in the remaining ingredients; heat through. Serve
  • sauce with chicken. Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 15 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013