Chicken Jerome
Sheet Pan Suppers
30 min.
4
X
Ingredients
4 boneless, skinless chicken breast cutlets1/2 cup white wine
1/2 tsp. kosher salt1/4 cup heavy cream
12 oz. marinated artichoke hearts, quartered, 1/2 cup marinade reserved1 lemon, zested
3 cups sliced mushrooms1/2 tsp. herbs de Provence (thyme, basil, rosemary, marjoram, etc.)
3 scallions, sliced into 1/2 inch rounds1/4 tsp. freshly ground black pepper
Directions
Preheat oven to broil, with rack about 4 inches from heat. Line a sheet pan with foil or oil. Place chicken pieces (cutlets can be made from slicing two skinless chicken breasts in half horizontally) on pan and sprinkle with 1/4 tsp. salt. Arrange artichoke hearts and mushrooms around the chicken and sprinkle the sliced scallions on top of everything. In a small bowl whisk the reserved artichoke marinade, wine, cream, lemon zest, herbs, the remaining 1/4 tsp. salt, and the pepper. Pour this sauce evenly over the chicken and vegetables to cover the entire pan. Broil until the chicken is cooked through, rotating once, about 10-15 minutes. Serve with rice.