Chicken Jerusalem II

Chicken Jerusalem II

60

"Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!"

Ingredients

45 m {{adjustedServings}} servings 451 cals
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Nutrition

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  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 860 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
  3. While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
  4. Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.
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Reviews

60
  1. 77 Ratings

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I realized I could offer a very important suggestion to those who had difficulty in getting their sauce to thicken and who did so by adding cornstarch. Please do not thicken with cornstarch! If ...

Delicious sauce. Per previous comments, I used marinated artichoke hearts. The sauce was extremely thin - I recommend thickening it with some cornstarch.

We liked this one, the wine didn't have a strong flavor. A few changes...I cooked the chicken in a pan with olive oil and seasoned the chicken with salt, pepper, onion and garlic powder. I firs...