Total Time
40mins
Prep 20 mins
Cook 20 mins

Quick, easy, delicious and special enough for guests when you don't feel like slaving for a long time over the stove.

Ingredients Nutrition

Directions

  1. Skin the chicken if desired.
  2. Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
  3. Remove chicken and set aside.
  4. Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
  5. Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
  6. Stir in the cream and chives and warm about 5 minutes.
  7. Remove chicken to serving platter.
  8. Whip the sour cream and stir into the sauce in the skillet.
  9. Pour over the chicken.

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