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CHICKEN JERUSALEM (COVERED BRIDGE RESTAURANT)

Category:    Chicken
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.
  

 

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