Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 9

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.

Charlotte Corkery, Auburn, CA
This Story Originally Appeared On sunset.com

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Karen Steffens

Recipe Summary

prep:
1 hr
total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

437 calories; calories from fat 39%; protein 57g; fat 19g; saturated fat 11g; carbohydrates 6.6g; fiber 1.1g; sodium 600mg; cholesterol 184mg.
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