Chicken with Artichokes and Goat Cheese

2 tablespoons olive oil

4 skinless, boneless chicken breast halves

4 cups chicken stock

1 (9 ounce) package frozen artichoke hearts, thawed

1 cup fresh pearl onions, peeled

½ teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon ground black pepper

3 ounces soft goat cheese, sliced into 4 pieces

2 tablespoons cornstarch

Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.

Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.