Chicken a la Jerusalem
Classic Jerusalem dish with artichokes, mushrooms, and sherry cream sauce.
Ingredients
- 2 lb chicken pieces
- Flour for dredging
- 1/4 lb butter or margarine
- Salt, pepper
- Ground nutmeg
- 1/2 lb small mushrooms
- 6 cooked fresh or frozen artichoke hearts or bottoms
- 1/2 C cream sherry
- 1 C half and half
- Minced parsley
- Minced chives
Instructions
- Dredge chicken in flour. Melt butter in skillet and brown chicken.
- Season with salt, pepper and nutmeg. Add mushrooms and artichokes.
- Pour sherry over all. Cover and simmer 15 minutes until chicken is tender.
- Stir in half and half. Add more if needed. Add parsley and chives and serve.