Chicken a la Jerusalem
Ingredients
- 2 pounds 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 pound mushrooms, de-stemmed, halved
- Minced parsley, chives
- Salt, white pepper, nutmeg to taste
Instructions
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
