CHICKEN JERUSALEM (COVERED BRIDGE RESTAURANT)
Yield: 4 servings
4 Boneless, skinless chicken 1 ts Chopped shallots
Breast halves 1/2 ts Minced garlic
1/4 c All-purpose flour 1/2 c Sherry
Dash of salt 8 Quartered artichoke hearts,
Dash of pepper Canned or frozen
2 tb Canola oil 1 c Sour cream
4 c Sliced mushrooms
Dust chicken breasts with combined flour, salt and pepper.
Heat oil in a large skillet over medium heat. Brown chicken 4 to 5 minutes
on each side. Add mushrooms, shallots and garlic, and continue to cook 2
to 3 minutes. Stir in sherry and continue to cook for 1 minute.
Remove chicken from skillet. Stir in artichoke hearts and sour cream. Add
chicken back to skillet. Continue to cook until sauce is hot and chicken
is done, approximately 5 minutes. Additional sherry can be added if sauce
becomes too dry.
Makes 4 servings.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: