Lemon-Artichoke Chicken

Ingredients

• 2 tbsp. butter
• 1 package (about 1.5 lbs.) boneless skinless chicken thighs
• 10–12 oz. quartered artichoke hearts (defrosted from previously frozen)
• Zest of a lemon
• Juice of a lemon, about 4 tbsp.
• 4 tbsp. cognac
• 16 oz. sour cream
• 1 cup grated parmesan cheese
• 1 cup panko bread crumbs
• Salt and pepper to taste

Directions

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.

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