The next time it’s 6:00 and you are staring at those chicken breasts sitting on your counter, waiting for you to work your magic; consider this recipe! It’s simple enough for a weeknight supper and elegant enough for guests. It would also be a wonderful dinner to deliver to a family needing the gift of a good meal. This was in Sunset magazine many years ago and I stumbled across it recently and am so happy I did!
4 boneless chicken breasts
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. unsalted butter
1 10 oz. package frozen artichoke hearts, thawed (canned work as well)
2 Tbs. dry sherry
zest of one Meyer lemon or other organic lemon
1 Tbs. lemon juice
1/2 cup creme fraiche or sour cream
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs ( I prefer Progresso crispy Italian style)
Preheat the oven to 350 degrees. Pound the chicken breasts to an even thickness of about 1/2 inch. Salt and pepper both sides of breasts. Melt the butter in a large skillet. Over medium heat brown the chicken on both sides; about 4 minutes per side. Transfer the chicken to a 9 x11 ceramic or glass baking dish. Cover the chicken with the artichoke hearts.
Add the sherry, lemon zest and lemon juice to the juices in the frying pan. Stir over medium heat until hot, several minutes. Add the creme fraiche or sour cream. Remove from heat and pour over the chicken and artichokes Sprinkle with the cheese and panko crumbs. Bake 20-25 minutes until hot and bubbling.
Note: I had two very large breasts, so I used the full amount of sauce and artichokes.
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