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Recipe: Chicken Jerusalem (using chicken breasts, artichoke hearts and mushrooms)

Main Dishes - Chicken, Poultry
CHICKEN JERUSALEM

6 boneless, skinless chicken breast halves (1 1/2 pounds)
3 tablespoons salad oil
1/2 cup dry white wine
1 (4 oz.) can sliced mushrooms, drained
1 (8 1/2 oz.) can artichoke hearts, drained OR 1 (9 oz.) package frozen artichoke hearts
2 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/2 cup milk
Dash paprika
Hot cooked rice (optional, for serving)

In large skillet, brown chicken lightly on all sides in oil; drain.

Add wine, mushrooms and artichokes to the chicken in the skillet. Bring to a boil; reduce heat, cover and simmer 20 minutes.

Remove chicken, mushrooms and artichokes to heated platter. Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly. Blend in milk; stir until thickened.

Pour sauce over chicken and sprinkle with paprika. Serve over fluffy hot cooked rice.

Makes 4 to 6 servings
Source: Lawry's
MsgID: 372065
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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