Chicken jerusalem (covered bridge restaurant)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless, skinless chicken | |
| Breast halves | ||
| ¼ | cup | All-purpose flour |
| Dash of salt | ||
| Dash of pepper | ||
| 2 | tablespoons | Canola oil |
| 4 | cups | Sliced mushrooms |
| 1 | teaspoon | Chopped shallots |
| ½ | teaspoon | Minced garlic |
| ½ | cup | Sherry |
| 8 | Quartered artichoke hearts, | |
| Canned or frozen | ||
| 1 | cup | Sour cream |
Directions
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.
Makes 4 servings.
SOURCE: Covered Bridge Restaurant, Cottage Grove, Oregon. Recipe published in the Oregonian.
Shared by Cate Vanicek