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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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 4|
|Calories from Fat: 135 (73%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46.8mg||14 %|
|Sodium 559.9mg||19 %|
|Potassium 161.2mg||4 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 3.7g|
|Protein 6.3g||9 %|
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Calories per serving: 185
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