Lemon Artichoke Chicken

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 tsp. each of salt and pepper
2 tbsp. butter
1 can (14 oz) quartered artichoke hearts
2 tbsp. dry sherry (you can use white wine if you have leftovers around)
2 tbsp. grated lemon peel
2 tsp. lemon juice
1/2 cup whipping cream
1/2 cup grated parmesan cheese

1
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 9x13 baking dish and cover with artichoke hearts.
2
2. While the chicken cooks, zest your lemon and get your lemon juice ready.
3
3. Add sherry, lemon peel and lemon juice to remaining butter in frying pan, stir over medium heat until well blended and hot, about 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with grated cheese.
4
4. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

Source: Dan & Megan Martell