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| (You can use chicken tenderloins so you don't have to pound them - AND you can double the sauce to spoon over rice on the side!) |
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| 4 |
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boneless, skinless chicken breasts, rinsed, dried and pounded to an even 1/4 to 1/2 inch thickness |
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| 1/2 tsp |
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salt and pepper |
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| 2 Tbs |
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butter |
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| 1 |
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can (14 oz) quartered artichoke hearts, drained |
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| 2 Tbs |
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dry Sherry |
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| 2 Tbs |
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grated lemon peel |
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| 2 tsp |
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lemon juice |
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| 1/2 cup |
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whipping cream |
|
| 1/2 cup |
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grated parmesan cheese |
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| 1 |
Preheat oven to 350 Sprinkle S & P on both sides of chicken. Melt butter in 10 " frying pan over medium-high heat. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to 9x13" baking dish and add artichoke hearts. |
| 2 |
Add sherry, lemon peel, and lemon jice to remaining butter in fryng pan; stir over medium heat ntil well blended and hot - 2 to 3 miutes. 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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| Servings: 4 |
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