Directions:
- Skin the chicken if desired.
- Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
- Remove chicken and set aside.
- Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
- Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
- Stir in the cream and chives and warm about 5 minutes.
- Remove chicken to serving platter.
- Whip the sour cream and stir into the sauce in the skillet.
- Pour over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1031.15 Kcal (4317 kJ) | ||
| Calories from fat | 599.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.57g | 102% | |
|---|---|---|---|
| Cholesterol | 322.05mg | 107% | |
| Sodium | 230.95mg | 10% | |
| Potassium | 889.22mg | 19% | |
| Total Carbs | 16.54g | 6% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 53.49g | 107% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.5mg | 19% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 224.99 Kcal (942 kJ) | ||
| Calories from fat | 130.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 102% | |
|---|---|---|---|
| Cholesterol | 70.27mg | 107% | |
| Sodium | 50.39mg | 10% | |
| Potassium | 194.03mg | 19% | |
| Total Carbs | 3.61g | 6% | |
| Sugars | 0.4g | 7% | |
| Dietary Fiber | 0.19g | 4% | |
| Protein | 11.67g | 107% | |
| Vitamin C | 2.7mg | 21% | |
| Iron | 0.8mg | 19% | |
| Calcium | 25.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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