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Lemon-Artichoke Chicken

By Sunset
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gluten free low carb nut free purim dinner


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4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch

1/2 teaspoon each salt and pepper

2 tablespoons butter

1 can (14 oz.) quartered artichoke hearts, drained

2 tablespoons dry sherry

2 tablespoons grated lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream

1/2 cup grated parmesan cheese

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