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Lemon-Artichoke Chicken

Karen Steffens
Prep and Cook time 1 hr
Yield Makes 4 servings
This dish is elegant enough for company but simple enough for weeknight meals. Couscous, rice, and green beans all make great side pairings for this delicious chicken dinner.

Ingredients

  • 4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons butter
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 2 tablespoons dry sherry
  • 2 tablespoons grated lemon peel
  • 2 teaspoons lemon juice
  • 1/2 cup whipping cream
  • 1/2 cup grated parmesan cheese

Nutrition Information

  • calories 437
  • caloriesfromfat 39 %
  • protein 57 g
  • fat 19 g
  • satfat 11 g
  • carbohydrate 6.6 g
  • fiber 1.1 g
  • sodium 600 mg
  • cholesterol 184 mg

How to Make It

  1. Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.

  2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

  3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.