Chicken A La Jerusalem

Recipe Ingredients

2 lbs	908g / 32oz	Chicken pieces
		Flour
1/4 lb	113g / 4oz	Butter or margarine
		Salt - pepper
		Ground nutmeg
1/2 lb	227g / 8oz	Small mushrooms
6		Artichoke hearts or bottoms - fresh or frozen, coo
1/2 cup	118ml	Cream sherry
1 cup	237ml	Half and half - about
		Minced parsley
		Minced chives

Recipe Instructions

Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg.

Wash mushrooms and pat dry. Add to chicken along with artichoke hearts.

Pour sherry over all, cover and simmer 15 minutes or until chicken is tender and most of wine has evaporated. Stir in half and half. Add more half and half if needed to thin sauce to desired consistency. Add parsley and chives and serve at once.

Source:
Carol Miller-Tutzauer

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