Lemon-Artichoke Chicken
Heather
Can be elegant or casual. Serve with chicken rice-a-roni
ingredients
- 4 boneless skinless chicken breasts pounded
- 1/2 tsp each salt and pepper
- 2 tbsp butter
- 1 can914 oz) quartered artichoke hearts, drained
- 2 tbsp dry sherry
- 2 tbsp grated lemon peel
- 2 tsp lemon juice
- 1/2 c whipping cream
- 1/2 c grated parmesan cheese
directions
- 1
Preheat oven to 350°. Sprinkle chicken with salt and pepper. In 10-inch fry pan over medium-high heat, melt butter. Add chicken in batches and cook until brown on both sides, about 4 min per side. Place in 9X13 baking dish and add artichokes.
- 2
Add sherry, lemon peel, and lemon juice to remaining butter in fry pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Pour sauce over chicken and sprinkle with cheese.
- 3
Bake until sauce is bubbling and golden brown on top, 20 to 25 min
Source: Nancy Goluska
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