Lemon-Artichoke Chicken

1 review, 3 star(s). 100% would make again

Ready in 1 hour

by Sunset



4 oz. ; rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 in
1/2 teaspoon salt and pepper
2 tablespoons butter
1 can artichoke hearts; drained, (14 oz.) quartered
2 tablespoons dry sherry
2 tablespoons lemon peel; grated
2 teaspoons lemon juice
1/2 cup whipping cream
1/2 cup grated parmesan cheese

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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glargle 7y ago

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