RECIPE: Rec: Lemon-Artichoke Chicken

[curious1]

This is a recipe I got from Sunset Magazine, February 2006. I used two chicken breast halves, flattened just enough to even them out and the full amount of the remaining ingredients. They were cooked in 20 minutes. Served with egg noodles. Very yummy and easy recipe.

* Exported for MasterCook 4 by Living Cookbook *

Lemon-Artichoke Chicken

Recipe By : Sunset Feb 2006

Serving Size : 4

4 8-oz (about) boned, skinned chicken breast halves,

-- rinsed, dried, and pounded to an even

-- thickness of 1/4- to 1/2-inch

1/2 tsp salt

1/2 tsp pepper

2 Tbs (1/4 stick)butter

1 14-oz can quartered artichoke hearts, drained

2 Tbs dry sherry

2 Tbs grated lemon peel

2 tsp lemon juice

1/2 cup whipping cream

1/2 cup grated parmesan cheese

1. Preheat oven to 350°.

2. 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.

3. 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.

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

Recipe Source: Sunset Feb 2006

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[karennoca]

My kind of food....yum!

 

[rozinva]

Thanks. Looks Delicious. Here is another I like: Chicken Louisa

Chicken Louisa
Servings: 4

Ingredients:

4 chicken cutlets (1 1/2 lb), (1/3-inch-thick)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup dry white wine or dry vermouth
3/4 cup heavy cream
4 plum tomatoes, coarsely chopped (4 to 5)
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken-bouillon cube, crumbled
Garnish: finely chopped fresh chives
Accompaniment: rice or mashed potatoes


Directions:

Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.

Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.

Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

Serve immediately.

Notes: Delicious!