Recipe - Chicken A La Jerusalem

2 pound Chicken pieces
Allpurpose flour; for
dredging
One fourth pound Butter or margarine
Salt; to taste
Pepper; to taste
Ground nutmeg
One half pound Small mushrooms
6 Artichoke hearts or bottoms;
canned or cooked frozen
One half cup Cream sherry
1 cup Half and half; about
Parsley; minced
Chives; minced

Dredge chicken in flour. Melt butter in large skillet, add chicken and
saute until lightly browned. Season to taste with salt, pepper and nutmeg.
Wash mushrooms and pat dry. Add to chicken along with artichoke hearts.
Pour sherry over all, cover and simmer 15 minutes or until chicken is
tender and most of wine has evaporated. Stir in half and half. Add more
half and half if needed to thin sauce to desired consistency. Add parsley
and chives and serve at once. (C) 1992 The Los Angeles Times

Recipe by: L. A. Times 1992

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 03,
1998