CHICKEN WITH BASIL ARTICHOKE SAUCE

From here.

    4 boneless skinless chicken breast halves (4 ounces each)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon canola oil
    2 tablespoons lemon juice
    SAUCE:
    3-1/2 teaspoons cornstarch
    1-1/2 cups milk
    1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
    3 tablespoons grated Parmesan cheese
    2 tablespoons minced fresh basil
    2 tablespoons white wine or chicken broth
    2 teaspoons lemon juice
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
    Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.