Lemon-Artichoke Chicken

Ingredients

• ½ cup grated parmesan cheese
• 4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch
• 2 tablespoons dry sherry
• ½ cup whipping cream
• 2 teaspoons lemon juice
• 2 tablespoons grated lemon peel
• 1 can (14 oz.) quartered artichoke hearts, drained
• + 2 more ingredients
• • 2 tablespoons butter
  • ½ teaspoon each salt and pepper

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 a...

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