This simple dish is perfect for a mid-week supper, yet elegant enough for a dinner party. The recipe evolved from one I found years ago in a food magazine. I find that frozen artichokes taste better than do canned. —Lizthechef
boneless chicken breasts
ground white pepper
10 oz. package artichoke hearts, thawed
zest of one Meyer or other organic lemon
grated parmesan cheese
In This Recipe
Preheat oven to 350 degrees.
Pound chicken breasts to even thickness of 1/2 inch. Salt and pepper both sides of each breast.
Melt the butter in a large skillet.
Over medium heat, brown the chicken on both sides, about 4 minutes per side.
Transfer chicken to 9 X 11 ceramic or glass baking dish. Cover the chicken with the artichoke hearts.
Add the sherry, lemon zest and lemon juice to juices in the frying pan. Stir over medium heat until hot, several minutes. Add the creme fraiche. Remove from heat and pour over chicken and artichokes.