(serve with Brown Sugar Glazed Carrots)
Chicken
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4 Boneless skinless chicken breasts
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1 Tbsp Canola Oil
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¼ tsp Salt
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2 Tbsp Lemon Juice
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¼ tsp Pepper
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Sauce
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3 ½ tsp Cornstarch
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2 Tbsp Chicken Broth
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1 ½ Cups Milk
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2 tsp Lemon Juice
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1 (14oz) can artichoke hearts, drained, chopped
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¼ tsp Salt
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3 Tbsp Parmesan Cheese
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¼ tsp pepper
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2 Tbsp Fresh Basil, minced
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Season chicken with salt and pepper. In a large skillet brown chicken in oil on both sides. Place chicken in a greased baking dish. Drizzle with lemon juice and bake at 375° for 20 minutes or until chicken is cooked through.
Meanwhile, prepare sauce. In a small saucepan whisk together cornstarch and milk until smooth. Bring to a boil and stir for 2 minutes, or until thickened. Add remaining ingredients and heat through. Serve sauce spooned over cooked chicken.
