Lemon-Artichoke Chicken

Lemon-Artichoke Chicken
Photo by Karen Steffens

Ingredients

  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 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 grated lemon peel
  • ½ teaspoon each salt and pepper
  • ½ cup grated parmesan cheese
  • 2 tablespoons dry sherry
  • + 2 more ingredients
    • ½ cup whipping cream
    • 1 can (14 oz.) quartered artichoke hearts, drained

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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Variations on Lemon-Artichoke Chicken

  • LEMON ARTICHOKE CHICKEN
    • 4 chicken breast halves, boneless and skinless
    • 6 T flour, divided
    • 1 t black pepper
    • 1/2 c butter, divided
    • 1/2 c chopped green onions
    • +6 other ingredients


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