by Lizthechef
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my 73 recipes »
Lizthechef's Notes:
Expand4 boneless chicken breasts Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon ground white pepper Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 10 oz. package artichoke hearts, thawed Ask a question about this ingredient
2 tablespoons dry sherry Ask a question about this ingredient
zest of one Meyer or other organic lemon Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
1/2 cup grated parmesan cheese Ask a question about this ingredient
1/2 cup panko breadcrumbs Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepPound chicken breasts to even thickness of 1/2 inch. Salt and pepper both sides of each breast.
Ask a question about this stepMelt the butter in a large skillet.
Ask a question about this stepOver medium heat, brown the chicken on both sides, about 4 minutes per side.
Ask a question about this stepTransfer chicken to 9 X 11 ceramic or glass baking dish. Cover the chicken with the artichoke hearts.
Ask a question about this stepAdd 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.
Ask a question about this stepSprinkle with cheese and panko.
Ask a question about this stepBake 20-25 minutes, until hot and bubbling.
Ask a question about this stepThis one's a keeper for sure - so quick and easy to make, and so delicious! We absolutely loved it. Thanks, Liz, for another wonderful recipe!
Thanks, so happy you enjoyed it - I need to remember to make it soon myself...
I made this last week for dinner and we really enjoyed it. It was quick and easy for a weeknight meal but it had great flavor. This is a dish I would even serve to guests because it can be prepared in advance and finished in the oven.
I agree - have served it to guests as well...Glad it worked out for you.
Sure, I make it with cream, yogurt - whatever.
This sounds great. Easy and delicious. How about substituting greek yogurt for the creme fraiche?
Not really - unless you want to change the flavors of the dish.
I am all over this one, as in, I'm making it soon . . . very soon! Another to-die-for recipe from your kitchen. So glad it was displayed, as part of the re-imagined site functionality!! ;o)
Delicious, and so easy to put together. I dotted the top with butter and ran the casserole under the broiler to brown the top and make the panko crunchy. Served the chicken with couscous and saffron, cumin, pine nuts, parsley and diced sauteed zucchini - sort of an Ina adaptation. Perfect to set off the richness of the chicken.
loved this! i added some mushrooms and garlic too.
Tasty, easy dinner! Made this with buttery basil orzo and lemon garlic green beans. Loved it! Looking forward to the leftovers....
great dish, I used package of frozen cauliflower instead of articoke.
I tried this substituting sour cream. It was excellent. Great change of pace from my other chicken dishes.
So glad you enjoyed it - I'm going to try Greek yogurt one of these days.
Liz, this sounds great. What do you think about subbing Sour Cream for Cream Fraiche, which is hard to come by in the swamp?
Made this last night and LOVED it. So good leftover for lunch the next day also. Thanks for a great recipe.
You are so welcome - thank you for your feedback!
A little sweet Hungarian paprika finishes the dish nicely.
Am making this tomorrow. Sounds fabulous. Can anyone recommend a nice white to accompany this?
I wouldn't invest in a serious white wine. Artichokes do something to the taste of wine that can be unpleasant. I would suggest an inexpensive pinot grigio, a very light wine that hopefully wouldn't be affected by the artichoke as something with a fuller body would.
Thanks, drb - Happy Thanksgiving!!!
Lemon, artichokes, chicken with cheese. Do we need to say more? Sounds great.
Thanks, Elizabeth, and Happy Thanksgiving!
And Meyer's lemon at that! So nice to see this featured by Jenny. Congrats!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I just joined the site recently, and this is the first recipe I've tried. It was phenomenal! My family loved it. I made the listed amount of servings and my husband was disappointed that I didn't double or triple it. Fantastic recipe!