Chicken Jerusalem (covered Bridge Restaurant)
Serves:
Ingredients:
4
Boneless, skinless chicken
Breast halves
1/4
c
All-purpose flour
Dash of salt
Dash of pepper
2
tb
Canola oil
4
c
Sliced mushrooms
1
ts
Chopped shallots
1/2
ts
Minced garlic
1/2
c
Sherry
8
Quartered artichoke hearts,
Canned or frozen
1
c
Sour cream
Method:
Dust chicken breasts with combined flour, salt and pepper.
Heat oil in a large skillet over medium heat.
Brown chicken 4 to 5 minutes on each side.
Add mushrooms, shallots and garlic, and continue to cook 2 to 3 minutes.
Stir in sherry and continue to cook for 1 minute.
Remove chicken from skillet.
Stir in artichoke hearts and sour cream.
Add chicken back to skillet.
Continue to cook until sauce is hot and chicken is done, approximately 5 minutes.
Additional sherry can be added if sauce becomes too dry.