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Chicken Artichoke Brie

DIRECTIONS

Dredge the chicken breasts in flour, shaking to remove any excess. Heat the butter in a sauté pan and cook the breasts over high heat for 4 minutes, turning once.
Add the chicken stock, shallots, lemon juice, and garlic to the sauté pan and bring to a boil over high heat. Reduce to simmer and cook the chicken for 8 to 10 minutes, until the juices run clear and the sauce is reduced. (If the sauce reduces too quickly, lower the heat and add a little more broth.)
Transfer the chicken to a platter and keep warm.
Add the artichoke hearts and fresh basil to the sauce and cook over low heat until the artichoke hearts are warm. Remove the sauce from heat.
Transfer the chicken to individual serving plates. Press a piece of Brie onto the top of each chicken breast, breaking it into pieces. Pour the sauce over the top and serve immediately. The heat of the sauce will soften and melt the Brie.