Artichoke Chicken

This has been around for awhile and has actually made it onto our table several times (which is a lot given my desire to always try new things). It's adapted from the Cooking Light recipe for Artichoke-and-Goat Cheese-Stuffed Chicken Breasts. I skip the stuffing part, use chicken breast strips instead, and use feta cheese instead of goat cheese (just because we almost always have feta in our refrigerator). Mmmmmm....it's a good one--and so easy!

1 small onion, diced
1 can quartered artichoke hearts, chopped
1/4-1/2 cup of feta cheese
2-4 chicken breasts, sliced into tenders
1 cup chicken broth
1/2 tsp thyme
2 tsp cornstarch
2 T lemon juice
salt
pepper
olive oil

Saute the onion and artichoke hearts in a couple of tsps of olive oil until the onions are translucent. Set aside.

Heat 1 T olive oil in a large stainless skillet over medium-high heat. Sprinkle the chicken with salt and pepper and saute in a large stainless skillet until done (about 5 min on each side). Remove from pan and keep warm. Add chicken broth and thyme to skillet and bring to a boil. Stir together cornstarch and lemon juice and whisk into broth. Cook for about a minute, or until mixture begins to thicken.

Remove from heat and stir in onion mixture, feta and chicken. Serve over brown rice.