Chicken with Artichokes and Goat Cheese

Name: Chicken with Artichokes and Goat Cheese
Total time: 85
Yield: 4
Ingredients: 2 tablespoons olive oil; 4 skinless, boneless chicken breast halves; 4 cups chicken stock; 1 (9 ounce) package frozen artichoke hearts, thawed; 1 cup fresh pearl onions, peeled; ½ teaspoon dried thyme; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 3 ounces soft goat cheese, sliced into 4 pieces; 2 tablespoons cornstarch

Recipe by SugarDuJour from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

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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

Instructions

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.
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.