Verified by stevemur
|4 oz.; rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 in|
|1/2 teaspoonsalt and pepper|
|1 canartichoke hearts; drained, (14 oz.) quartered|
|2 tablespoonsdry sherry|
|2 tablespoonslemon peel; grated|
|2 teaspoonslemon juice|
|1/2 cupwhipping cream|
|1/2 cupgrated parmesan cheese|
Lemon-Artichoke Chicken Preparation
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 9- by 13-inch baking dish and add artichoke hearts.
2. 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.
3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
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Lemon-Artichoke Chicken Reviews
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