Chicken jerusalem (covered bridge restaurant)

Yield: 4 servings

Measure 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

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

Similar recipes