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Lemon-Artichoke Chicken

 
 
 
(You can use chicken tenderloins so you don't have to pound them - AND you can double the sauce to spoon over rice on the side!)
 
4   boneless, skinless chicken breasts, rinsed, dried and pounded to an even 1/4 to 1/2 inch thickness  
1/2 tsp    salt and pepper  
2 Tbs    butter  
1   can (14 oz) quartered artichoke hearts, drained  
2 Tbs    dry Sherry  
2 Tbs    grated lemon peel  
2 tsp    lemon juice  
1/2 cup    whipping cream  
1/2 cup    grated parmesan cheese  
 
1 Preheat oven to 350 Sprinkle S & P on both sides of chicken. Melt butter in 10 " frying pan over medium-high heat. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to 9x13" baking dish and add artichoke hearts.
2 Add sherry, lemon peel, and lemon jice to remaining butter in fryng pan; stir over medium heat ntil well blended and hot - 2 to 3 miutes. 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.
 
Servings: 4