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Chicken Jerusalem II

SUBMITTED BY: Kim  PHOTO BY: SunnyByrd Supporting Member (Click to learn more about Supporting Membership)

"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!"
Chicken Jerusalem II Recipe
RECIPE RATING:
This recipe has been rated 51 times with an average star rating of 4.2
Read Reviews (42)
PREP TIME  5 Min
COOK TIME  40 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 skinless, boneless chicken breast halves
  • 2 cups chicken stock
  • 2 cloves garlic, crushed
  • 1/2 small onion, finely chopped
  • 1 cup white wine
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10 ounce) can artichoke hearts, drained
  • 1 cup heavy cream
  • salt and pepper to taste

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 5, 2007 by naples34102 
I realized I could offer a very important suggestion to those who had difficulty in getting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Aug. 29, 2002 by KIMAR 
Delicious sauce. Per previous comments, I used marinated artichoke hearts. The sauce was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Oct. 14, 2005 by LEAPIELEE 
I've made this twice and both times I had trouble getting the sauce to thicken properly - add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on May 5, 2008 by BillyT 
We liked this one, the wine didn't have a strong flavor. A few changes...I cooked the chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Aug. 25, 2004 by BLUE4MYEYES 
This is PERFECT for entertaining, and very easy to make. I agree that cornstarch is a good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE 
Excellent flavor and pretty presentation! This is a definite keeper. My family loved it. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Mar. 31, 2008 by TORA.V 
4*'s because I only made the sauce. (5*'s for the sauce). I also didn't follow the directions... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Jan. 13, 2004 by Kat 
Made a trial run and it was bland. When I prepared it for company, I added some roasted red... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 4, 2009 by SunnyByrd 
This was excellent - with a little help from Naples' review. The sauce does take a very long... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed on Jan. 2, 2008 by BECKTY 
Mixed reviews on this one. My Brother and son LOVED it. Husband was so so, and I just really... MORE

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Nutritional Information
Chicken Jerusalem II

Servings Per Recipe: 4

Amount Per Serving

Calories: 451

  • Total Fat: 25.4g
  • Cholesterol: 149mg
  • Sodium: 957mg
  • Total Carbs: 15.5g
  •     Dietary Fiber: 3.8g
  • Protein: 29.9g

VIEW DETAILED NUTRITION

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