Creamy Artichoke Chicken, Gluten-Free

• 6 Large Boneless, Skinless Chicken Breasts, cut in half
• 6 Tablespoons Butter
• 2 teaspoons dried Basil or 2 Tablespoons Fresh Basil
• 1 Tablespoon of dried Italian Seasoning
• 3 Tablespoons of minced Garlic
• 1 chopped Onion
• ¾ Cup (at least 12 pieces) of Jarred Artichoke Hearts, drained
• 1  12 ounce Can of Evaporated, canned Goat Milk
• 1  12 ounce Can of Evaporated, canned Coconut Milk
• OR instead of Goat and Coconut Milk, 2 Cups of Heavy Whipping Cream may be used
• 2 Quarts of Gluten-free Chicken Broth, divided
• 4 Tablespoons of Cornstarch
• ¼ teaspoon Sea Salt
• ¼ teaspoon Ground, Black Pepper
• ¼ Cup of Water

Melt butter in very large skillet or Dutch Oven.  Immediately add chicken &sprinkle with salt and pepper.   Brown chicken in butter, over medium to medium low heat for 20 minutes, turning every five minutes.  After the first 10 minutes of cooking, add chopped onion and garlic, sautéing it during the last 10 minutes of cooking the chicken.

Now add one quart of the chicken broth, Basil, and Italian Seasoning.  Cook for 15 minutes over medium heat, turning chicken every 5 minutes.  Stir in artichoke hearts, cooking ten more minutes, while continuing to turn the chicken every 5 minutes.

Test the chicken with a meat thermometer, it should measure at least 160°, if done, remove chicken.  After chicken is removed, add remaining quart of chicken broth to the liquid left in the pan, stir and bring to a boil over medium heat.  Add cornstarch to ¼ cup of water.  Stir with a fork until completely dissolved, making sure it is well blended.  Add the cornstarch mixture stirring thoroughly in to chicken broth, cook for 3 minutes on medium heat.

Add the cans of goat milk and coconut cream milk OR 2 cups of heavy whipping cream.  Stir completely, add chicken back to pan, making sure it is all covered with the sauce.  Cook for 5 minutes on medium heat and serve.

This is good on top of rice or with mashed potatoes.