Not Your Usual Lemon-Artichoke Chicken

Recipe by MailbagMary

This recipe is from Sunset magazine. The addition of the dry sherry is what makes this dish different from other lemon-artichoke chicken recipes that I have tried. This has become a favorite in our house! I make more sauce than the recipe calls for, and serve it with pasta. I also add capers, which the original recipe did not call for.

Top Review by Mustang Sally 54269

Yummmm. Only substitution was yogurt for the whipping cream (to cut abit of fat). By accident I added more lemon juice (used Tbsp vs tsp) but ended up enjoying it.

Ingredients Nutrition


  1. Preheat oven to 350. Sprinkle chicken on both sides with salt and pepper. In a 10 inch frying pan, over medium high heat, melt butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer to a 9X13 inch baking dish, and add artichoke hearts.
  2. Add Sherry, lemon peel, lemon juice to remaining butter in frying pan. Stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Add capers if using them. Remove from heat and pour sauce over chicken. Sprinkle with cheese. Bake until sauce is bubbling and golden brown on top, 20-25 minutes.

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