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| Home -> [Chicken, Entrees, Poultry] -> [Chicken a la jerusalem Recipe] |
Chicken a la jerusalem
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Chicken pieces | | | Flour | | 1/4
| lbs | Butter or margarine | | | Salt, pepper | | | Ground nutmeg | | 1/2
| lbs | Small mushrooms | | 6
| | Artichoke hearts or bottoms | | | -fresh or frozen, cooked | | 1/2
| cup | Cream sherry | | 1
| cup | Half and half, about | | | Minced parsley | | | Minced chives |
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Procedures:
| 1 | Dredge chicken in flour. | | 2 | Melt butter in large skillet, add chicken and saute until lightly browned. | | 3 | Season to taste with salt, pepper and nutmeg. | | 4 | Wash mushrooms and pat dry. | | 5 | Add to chicken along with artichoke hearts. | | 6 | Pour sherry over all, cover and simmer 15 minutes or until chicken is tender and most of wine has evaporated. | | 7 | Stir in half and half. | | 8 | Add more half and half if needed to thin sauce to desired consistency. | | 9 | Add parsley and chives and serve at once |
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