Recipe: Sauteed Chicken with Artichokes and Brie

Sauteed Chicken with Artichokes and Brie
Source: The Country Inns and Back Roads Cookbook by Linda Glick Conway
Servings 4

2 tablespoons flour
1/4 teaspoon paprika
4 skinless and boneless chicken breast halves
1 tablespoon olive oil
1 large shallot, peeled and minced
1 medium clove garlic, peeled and minced
2/3 cup chicken broth
1 (14-ounce) can artichoke hearts, drained, halved
1/8 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons lemon juice
4 tablespoons softened Brie cheese (without rind)
2 tablespoons fresh basil leaves, cut into shreds (optional)

Combine the flour and paprika on a plate. Dredge the chicken on both sides in the flour mixture.

In a large nonstick skillet, heat the olive oil over medium heat. When hot, add the chicken and cook about 4 to 5 minutes per side, or until cooked through. Remove from the pan and keep warm.

Put the shallot and garlic into the pan with 1 tablespoon broth and cook 1 minute.

Add the remaining broth, the artichoke hearts, salt, pepper and lemon juice. Cook over medium-low heat 5 minutes.

Put the chicken back into the pan and cook 2 minutes.

Remove the chicken to serving plates and spread each with a tablespoon softened brie. Pour the sauce over the chicken and sprinkle with basil leaves.