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CHICKEN JERUSALEM
3 tbsp. vegetable oil
3 lbs. boneless chicken breasts, skinned
1/2 cup dry white wine
8 oz. sliced mushrooms
1 (8 1/2 oz.) can artichoke hearts, drained
2 tbsp. flour
1/2 tsp. seasoning salt
1/4 tsp. pepper
1/2 cup milk
Paprika to taste
In large skillet heat oil, then brown chicken lightly on both sides;
drain. Add wine, mushrooms, artichokes. Bring to boil. Reduce
heat; cover and simmer 20 minutes. Remove chicken, mushrooms and
artichokes to heated platter. Stir flour, seasoning salt and pepper
into pan of juices; heat 2-3 minutes, stirring constantly. Blend
in milk; stir until thickened. On individual serving plates,
arrange chicken, artichokes, and mushrooms. Spoon sauce over
chicken and sprinkle with paprika. Serve with cooked rice.
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Jerusalem 02