Description
This recipe is from sunset magazine. The addition of the dry sherry is what makes this dish different from other lemon-artichoke chicken recipes that i have tried. This has become a favorite in our house! I make more sauce than the recipe calls for, and serve it with pasta. I also add capers, which the original recipe did not call for.
Ingredients
- Boneless Chicken Breasts
- Salt
- Pepper
- Butter
- Artichoke Hearts
- Dry Sherry
- Lemon Peel
- Lemon Juice
- Whipping Cream
- Parmesan Cheese
- Capers
Instructions
- Preheat oven to 350
- Sprinkle chicken on both sides with salt and pepper
- In a 10 inch frying pan, over medium high heat, melt butter
- Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side
- Transfer to a 9×13 inch baking dish, and add artichoke hearts
- Add sherry, lemon peel, 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
- Add capers if using them
- Remove from heat and pour sauce over chicken
- Sprinkle with cheese
- Bake until sauce is bubbling and golden brown on top, 20-25 minutes