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Chicken Jerusalem II
Chicken Jerusalem II
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Creamy white wine sauce with chicken, mushrooms, and artichokes. Served with saffron rice and your favorite green veggie. Don't forget to enjoy with a glass of wine!
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 2 cups chicken stock
  • 2 cloves garlic, crushed
  • 0.5 small onion, finely chopped
  • 1 cup white wine
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10 ounce) can artichoke hearts, drained
  • 1 cup heavy cream
  • salt and pepper to taste
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking environment.
  • Arrange chicken in a 9x13 inch baking dish and bake until cooked through, about 25 to 30 minutes, or until no longer pink with clear juices.
  • Once the chicken is baking, combine chicken stock, garlic, and onion in a saucepan. Bring to a boil, then simmer until reduced by half. Stir in wine and cook until reduced and slightly thickened.
  • Combine the mushrooms and artichokes with the chicken stock mixture and gently simmer until the mushrooms are tender. Stir in the heavy cream and cook until thickened. Season with salt and pepper, then serve the creamy sauce over the baked chicken.

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