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Wednesday, November 9, 2011

Lemon Artichoke Chicken

My friend, Aimee, first made this for Mike and I when we lived in California.  She shared the recipe with me and I cooked it a few times.  And although I looked back fondly on the dish, I haven't cooked it since.  Well, when I asked my friends for topics for this blog Aimee suggested Lemon Artichoke Chicken and said she had lost the recipe.

I Googled the recipe and Aimee and I are pretty sure the original one (for us, anyway) is from Sunset Magazine.  Here it is:


  • 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 
  • 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


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

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