Chicken With Basil Artichoke Sauce

• 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
• 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

1. 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 375u0b0 for 20-25 minutes or until chicken juices run clear.
2. 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.

chicken breast halves, salt, pepper, canola oil, lemon juice, cornstarch, milk, water, parmesan cheese, fresh basil, white wine, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/chicken-with-basil-artichoke-sauce/ (may not work)