Josh Play Recipes Entree Lemon-Artichoke Chicken



  1. Preheat the oven to 350°F.
  2. Salt and pepper both sides of the chicken
  3. In a large skillet, melt 2 tbsp. butter.
  4. Brown the chicken, about 4 minutes a side.
  5. Transfer the chicken to a 9x13-in. baking dish.
  6. Top the chicken with the artichoke hearts.
  7. In the skillet with the remaining butter (and browned chicken fond), combine the cognac, lemon zest, and lemon juice.
  8. Once the sauce is warm, add the sour cream, and mix until smooth.
  9. Pour the sauce over the chicken and artichokes.
  10. Top it all with the parmesan and bread crumbs.
  11. Bake until hot and bubbly (about 30 minutes).

Serving suggestions

Serve with long grain and wild rice. A salad goes well with this.

I served it alongside (and over) long grain and wild rice, and had a side salad of red Romaine, grape tomatoes, a few more artichoke hearts, bacon bits, and shredded cheddar, in honey-mustard dressing.

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Last update Feb14/14 by Josh Simon (<>).