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Ingredients
0.3 teaspoon pepper black divided
2 teaspoons cornstarch
1 cup fat-skimmed beef broth fat-free
1 ounce feta cheese crumbled
0.8 cup artichoke hearts frozen thawed chopped
1 teaspoon herbs de provence dried divided
2 tablespoons juice of lemon fresh
2 teaspoons olive oil divided
0.3 teaspoon salt divided
0.3 cup shallots minced ( 3)
16 ounce chicken breast halves
Equipment
frying pan
whisk
Directions
Heat 1 teaspoon oil in a nonstick skillet over medium heat.
Add artichokes and shallots; saut 4 minutes.
Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; saut 6 minutes on each side or until done.
Remove from pan; keep warm.
Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil.
Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated.
Garnish with parsley and lemon strips, if desired.
