Lemon Artichoke Chicken

I got this recipe years ago from Sunset magazine, which is my go-to place for new recipes. Every recipe I've made from that magazine is delicious as written.

This is an easy meal for a mid-week dinner, and it's also delicious and pretty enough to make for guests. I made it tonight for just us and served with these baked zucchini fries and a spinach salad.

Lemon-Artichoke Chicken

4 boneless skinless chicken breast halves pounded to even thickness (1/4-1/2 inch thick)

1/2 teaspoon each of salt and pepper

2 tablespoons butter

1 can (14oz) quartered artichoke hearts, drained

2 tablespoons dry sherry (or white wine in a pinch!)

2 tablespoons grated lemon peel

2-3 garlic cloves, minced

2 tablespoons lemon juice

1/2 cup whipping cream

1/2 cup grated parmesan cheese

Preheat oven to 350 degrees. Sprinkle chicken on both sides with salt and pepper. In a 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 each side. Transfer to a 9x13 baking dish and add artichoke hearts.

Add sherry, lemon peel, garlic, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2-3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

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