Chicken with Artichokes and Goat Cheese

Ingredients

• 4 cups chicken stock see 
• 2 tablespoons cornstarch 
• 0.5 teaspoon thyme leaves dried
• 9 ounce artichoke hearts frozen thawed
• 3 ounces goat cheese soft sliced into 4 pieces
• 0.3 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 1 cup pearl onions fresh peeled
• 0.3 teaspoon salt 
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• whisk

Directions

1. 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.
2. 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.
3. Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt.
4. 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.
5. Serve pan sauce with chicken breasts.