lemon-artichoke chicken

prep and cook time: 1 hour
servings: 4

ingredients:
4 boned, skinned chicken breast halves - rinsed, dried and pounded to an even thickness of 1/4 - 1/2-inch
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 14-ounce can quartered artichoke hearts - drained
2 tablespoons dry sherry
2 tablespoon grated lemon peel
2 teaspoons lemon juice
1/2 cup whipping cream
1/2 cup grated parmesan cheese

steps:
1. preheat oven to 350 degrees. 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 x 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 - 3 minutes. add cream and stir. remove from heat and pour sauce over chicken. sprinkle with cheese.

3. back until sauce is bubbling and golden brown on top, 20 - 25 minutes.

- sunset magazine, february 2006