Chicken with Basil Artichoke Sauce (TNT via Ryan Clegg)

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A very good friend of mine, Ryan Clegg, brought this recipe to my attention!  She's a great cook who (like me) loves to share recipes.  She said this is really amazing and super easy to make (in other words, just my kind of recipe--thanks, Ryan!).  And so without further ado here's the recipe:

Chicken with Basil Artichoke Sauce
(Taste of Home)

Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. —Andrea Metzler, Moscow, Idaho

Ingredients:

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice

Sauce:
3-1/2 teaspoons cornstarch
1-1/2 cups milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
2 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

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.

Yield: 4 servings.

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