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LOCATION: Recipes >> Poultry >> Jerusalem 01

Print this Recipe    Jerusalem 01

Chicken a la Jerusalem

2 lbs chicken pieces (bite size)
6 fresh or canned artichoke bottoms
flour
1/2 cup cream sherry
1/2 cup butter
1 cup whipping cream
1/2 lb mushrooms, de-stemmed, halved
Minced parsley, chives
Salt, white pepper, nutmeg to taste

Dredge the chicken in flour. Melt butter in a large skillet. Add
chicken and saute until lightly browned. Season to taste. Add
mushrooms and artichokes. Pour sherry over all, cover and simmer
25 minutes or until most of the sherry is reduced. Stir in cream,
adding more if needed to thin to desired consistency. Garnish with
parsley & chives. Serves 6

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