Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil2 tablespoons lemon juiceSAUCE:3-1/2 teaspoons cornstarch1-1/2 cups milk1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered3 tablespoons grated Parmesan cheese2 tablespoons minced fresh basil2 tablespoons white wine or chicken broth2 teaspoons lemon juice1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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 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.
