Chicken Jerusalem

I love food and trying new and interesting recipes. I may actually be a little obsessed. With a young child, I'm enjoying finding recipes we can share. Currently trying to find a meal planning strategy I can use to make our hectic lives a little easier - way to go, CMT!

This is called Chicken Jerusalem for the Jerusalem Artichokes. These particular artichokes look more like a tuber and do not grow here in the states. The globe artichoke makes an excellent substitute.

4 Boneless Chicken Breasts

2 Cups Cremini Mushrooms, sliced

1 Cup Quartered Artichoke Hearts, Drained

1 Cup Sherry

1 Cup Heavy Cream

2 teaspoons Parsley, chopped

2 teaspoons Chives, chopped

5 Tablespoons Butter

1 teaspoon kosher salt, ½ teaspoon kosher salt

½ teaspoon Pepper

Flour

Wash the chicken breasts and pat them dry. Salt and pepper the chicken and dust them lightly with flour. Saute over low heat in butter until golden brown. Add mushrooms, artichokes and sherry. Cover the skillet tightly and and simmer 15 minutes, or until the chicken is tender. Remove the chicken and, to the remaining sherry and vegetables, add the heavy cream. Heat on low stirring until well-blended. Add the parsley and chives and a bit more salt. At this point you can either pour the sauce over the chicken breasts, or shred the chicken and add it back to the sauce (see photo.) Serve with regular or wild rice. Serves 4 to 6.

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