½ cup white wine (can be optional, just use extra broth)
3 tbsp spelt or gluten free flour
In a large pan, over medium heat, cook the chicken in avocado oil, sea salt, pepper, and garlic for approximately 8-10 minutes on each side or until cooked through and browned. Feel free to also grill the chicken if you prefer. Remove the chicken from the pan. Add the chicken broth and the white wine if you're using, to the pan and simmer on medium-low heat. Add the lemon juice and slowly stir in a little flour at a time to get to the thickness of the sauce that you prefer. Should still be somewhat runny and not too thick. Sometimes I add a tablespoon or two of butter for a more creamy flavor. Can add more chicken broth if you need as well. After simmering a few minutes, add the artichoke hearts and the basil leaves and simmer for just a few more minutes. On the chicken breasts, put some sauteed spinach, 1-2 slices of goat cheese and pour the sauce over the chicken breasts. Can add more fresh basil if desired. We serve this with a fresh vegetable such as green beans, roasted broccoli, or asparagus.
