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Lemon-Artichoke Chicken

Prep and Cook Time
1 hr

This dish is elegant enough for company but simple enough for weeknight meals. Couscous, rice, and green beans all make great side pairings for this delicious chicken dinner.

Lemon-Artichoke Chicken

Karen Steffens
 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
 1/2 teaspoon each salt and pepper
 2 tablespoons butter
 1 can (14 oz.) quartered artichoke hearts, drained
 2 tablespoons dry sherry
 2 tablespoons grated lemon peel
 2 teaspoons lemon juice
 1/2 cup whipping cream
 1/2 cup grated parmesan cheese
Step 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 add artichoke hearts.

Step 2

Add sherry, lemon peel, and 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. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

Step 3

Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

Nutrition Facts

Amount Per Serving
Calories 437Calories from Fat 39
% Daily Value *
Total Fat 19g30%

Saturated Fat 11g56%
Cholesterol 184mg62%
Sodium 600mg25%
Total Carbohydrate 6.6g3%

Dietary Fiber 1.1g5%
Protein 57g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.