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
How to Make It
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.
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.
Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
I LOVE this recipe. I usually double the artichokes and use two cans instead of just one because we love them. I serve with some trype of greens (either salad or tonight I used asparagus because it was on sale) and sometimes noodles, rice or cous-cous on the side. Seriously this is sooo good. I useboth the cream and the lemon zest. Great dish! I have served to guests and they all love it too.
I found this recipe fifteen years ago In a Sunset cookbook and then I lost it. I have been looking for it for years!
This recipe is easy and fun because you can mix it up a bit.
Tonight I cut the chicken into strips sautéed as directed. Added white wine to the sauce mixture. Put Parmesan and Feta on top and baked. I served it over cous cous.
The whole family loved it.
We really loved this dish and will be making it again. I did not add the lemon zest and used fat free half and half instead of the whipping cream. I served green beans, a tossed salad and bread with it. I also halfed the recipe.
I've made this several times. It is very quick and easy to prepare and tastes fantastic. I usually add some capers to the sauce (when adding the sherry & lemon juice/zest) and add mushrooms along with the artichokes if I have them in the house. I usually serve it over brown or red rice, but today might try it over Israeli couscous. A couple of times, when I didn't have whipping cream in the house, I used half-and-half and it turned out OK too...but I use the real-deal if I have it.
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