Lemon Artichoke Chicken

4 (8 oz.) boned, skinned chicken breast halves
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1 (14 oz) can artichoke hearts, drained
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/2 c. whipping cream
1/2 c. grated parmesan cheese
3 T checken broth

Rinse, dry and pound chicken into an even thickness of 1/4 to 1/2 inch. Preheat oven to 350 degrees.

Sprinkle chicken (liberally) on both sides with salt and pepper. In a frying pan over medium- high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides. About 4 minutes per side. Tranfer chicken into 9 x 13 baking dish and scatter artichoke hearts on top. Add chicken broth, lemon peel and lemon juice to remaining butter (if there is any. If not, melt 1 Tbsp.) in frying pan. Stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. remove from heat and pour sauce over chicken. Sprinkle with cheese. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes. Serve with orzo pasta. (or rice. or whatever other starch sounds good to you).