Ingredients
- 4 boneless skinless chicken breasts - pounded flat
- 1/2 t salt and pepper
- 2 T butter
- 1 can artichoke hearts
- 2 T dry sherry
- 2 T lemon zest
- 2 t lemon juice
- 1/2 C 1/2 and 1/2
- 1/2 C grated parmesan cheese
Directions
-
Coat chick with salt and pepper and brown in butter.
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Remove to 9×13 baking dish and add artichokes.
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Fry sherry, lemon zest, and lemon juice until blended.
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Add 1/2 and 1/2 and pour over chicken.
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Sprinkle with cheese and bake 350 degrees for 25 min.