This is a Taste Of Home recipe that I have adapted to my taste. It has a creamy milk-based sauce with a hint of lemon and basil. I have a few recipes with artichokes and chicken that I commented on “very good”, “delicious” so I decided to compare two of them. Both are very tasty but I probably would prefer the one with the pasta and cheese sauce; see my recipe Pasta with Chicken and Artichokes.
Chicken with a Basil Artichoke Sauce
- 4 (4 oz.) chicken breasts (I like to use tenderloins)
- salt and pepper to taste
- 1 tbsp. oil
- 2 tbsp. fresh lemon juice
Sauce:
- 3-1/2 tsp. cornstarch
- 1-1/2 cups milk (I did use skim but you can use whatever you have)
- 1 (14 oz.) can artichoke hearts, not brined
- 3 tbsp. Parmesan cheese (I used more)
- 2 tbsp. fresh basil, minced
- 2 tbsp. white wine or chicken broth
- 2 tsp. fresh lemon juice
- salt and pepper to taste
Salt and pepper both sides of the chicken and brown in oil. Transfer to a baking dish and drizzle with lemon juice. Bake, uncovered, at 375°F (I cooked it at 400°F because I was also roasting some potatoes in my oven at the same time) for 15-20 minutes depending on the thickness of the chicken.
In a small saucepan, combine cornstarch and milk; bring to a boil and stir until thickened. Stir in the remaining ingredients and heat through. Add the sauce to the chicken and serve over noodles or perhaps rice.
Chicken with a Basil Artichoke Sauce on left, Roasted Fingerlings with Lemon in the middle and Pasta with Chicken and Artichlokes on the right.
Recipe by cookingwithauntjuju.com
