Lemon Artichocke Chicken

4 Chicken Breasts

1 can quartered Artichoke Hearts

2 lemons

1 cup Heavy Cream

2 tablespoons butter

1/2 cup Parmesean Cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 strips chopped Bacon (optional)

Preheat Oven to 350 F. Pound chicken breasts until they are 1/2 inch thick. In a heavy skillet pan, brown 2 teaspoons butter on medium high heat. Salt and pepper both sides of the chicken and then brown both sides of the chicken in skillet (approximately 3-4 minutes per side)

Add chicken to 9x13 baking dish and cover with drained artichoke hearts. While skillet is still warm, reserve the remaining butter in skillet and add 1/4 cup lemon juice and 2 tsp. lemon zest. Slowly add heavy cream and stir until mixture is simmering. Pour over chicken and artichoke hearts and add parmesean cheese to cover.

Bake until Parmesean Cheese is slightly brown (25-30 minutes)