Ingredients
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2 tablespoons olive oil
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4 skinless, boneless chicken breast halves
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4 cups chicken stock
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1 (9 ounce) package frozen artichoke hearts, thawed
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1 cup fresh pearl onions, peeled
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½ teaspoon dried thyme
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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3 ounces soft goat cheese, sliced into 4 pieces
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2 tablespoons cornstarch
Directions
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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.
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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.
Nutrition Facts (per serving)
353 | Calories |
17g | Fat |
18g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 353 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 6g | 31% |
Cholesterol 89mg | 30% |
Sodium 1313mg | 57% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 32g | 65% |
Vitamin C 5mg | 5% |
Calcium 104mg | 8% |
Iron 2mg | 11% |
Potassium 397mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.