Chicken Jerusalem
Ingredients
- 3 tbsp. vegetable oil
- 3 lbs. boneless chicken breasts, skinned
- 1/2 cup dry white wine
- 8 oz.s sliced mushrooms
- 1 (8 1/2 oz.) can artichoke hearts, drained
- 2 tbsp. flour
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 1/2 cup milk
- Paprika to taste
Instructions
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.
