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| Home -> [Chicken, Poultry] -> [Chicken jerusalem Recipe] |
Chicken jerusalem
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | COOKING ACROSS AMERICA | | 4
| | Chicken breasts, skinned and | | | -boned | | | Salt, to taste | | | Pepper, to taste | | | Flour, to coat | | 1/2
| cup | Vegetable oil | | 1
| can | 11-oz. artichoke hearts | | | -sliced | | 1
| tbsp | Butter | | 1/2
| cup | Fresh chives, finely chopped | | | -OR | | 1/2
| cup | Green onions, finely chopped | | 1
| cup | Mushrooms, thinly sliced | | 8
| oz | Sour cream, at room temp | | | White wine, optional |
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Procedures:
| 1 | With a wide knife blade or rolling pin, flatten down the high part of the breast pieces to make a uniform surface. | | 2 | Salt and pepper the chicken. | | 3 | Roll lightly in flour; shaking off the excess. | | 4 | Heat the oil in a med. skillet and saute the chicken over med. heat until just done; about 5 mins. | | 5 | Remove from the pan and keep warm. | | 6 | Heat the artichoke hearts in a small skillet and set aside. | | 7 | Drain the oil from the pan. | | 8 | Add the butter, heat, and saute the chives/green onions and the mushrooms until the mushrooms are tender, about 8 mins. | | 9 | Remove the skillet from the heat and stir in the sour cream. | | 10 | Heat again until hot but not bubbling. | | 11 | If the sauce seems too thick, add a little white wine. | | 12 | On a serving platter, place the heated artichoke hearts on the warm chicken, and dress with the sauce. | | 13 | Serve |
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