Baked Chicken with Artichokes, Lemon, and Thyme; Mashed Cauliflower, Roasted Asparagus

3-4 boneless, skinless, chicken breasts
10 oz chicken broth
1 14 oz can artichokes, quartered
1/4 cup fresh parsley, chopped
Juice from 1/3 lemon
1/3 cup dry white wine
1/4 tsp dried thyme
1 tbsp cornstarch for thickening
1/2 cup cornstarch for coating the chicken
1 tbsp olive oil
1 tsp butter


Heat olive oil and butter in a large saute pan. Dredge chicken in cornstarch, shake off the excess, and add to hot pan. Brown chicken; approximately 3 minutes on each side; transfer to a baking dish. De-glaze pan with white wine; scrape up all the brown bits. Add 8 oz of the chicken broth, lemon juice, and thyme; bring to a simmer. Mix the remaining chicken broth with 1 tbsp cornstarch; whisk into the pan to thicken the sauce. Add parsley to the sauce. Top the chicken with artichokes and then pour the sauce over the chicken. Bake the chicken on 400 for 20-30 minutes, or until completely cooked.

recipe and photo from Mary Ellen's Cooking Creations