Lemon-Artichoke Chicken Recipe – Sunset Magazine

Name: Lemon-Artichoke Chicken Recipe – Sunset Magazine
Total time: 60 min
Ingredients: 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

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Lemon-Artichoke Chicken

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Ingredients

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