Chicken Jerusalem II

Chicken Jerusalem II

Made  times

"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!"
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45 m servings 451 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 79 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I was actually disappointed with this dish - I love all of the ingredients so I thought it couldn't be bad. However I found the wine to lose it's flavor and overall it was boring. Not hard to ma...

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...

I've made this twice and both times I had trouble getting the sauce to thicken properly - add a little corn starch and keep cooking it... it eventually gets there when you take it off the heat. ...

Like the previous reviewer (Naples) said if you start the sauce well before starting the chicken and be patient it does form into this thick creamy sauce just like the recipe states. I have neve...

Absolutely delicious. And easy, easy, easy. I used those idividually frozen chicken breasts for simplicity, and since they had to bake a bit longer, I had plenty of time to let the chicken sto...

4*'s because I only made the sauce. (5*'s for the sauce). I also didn't follow the directions for the sauce, but kept the ingrediants as called for, except for reducing the wine to 1/2. I pan f...

This is PERFECT for entertaining, and very easy to make. I agree that cornstarch is a good choice at the end, and I end up cooking it longer, as well, to thicken the sauce a bit. I also use ma...

Excellent flavor and pretty presentation! This is a definite keeper. My family loved it. I won't change a thing. Some reviewers suggested using marinated hearts, but I feel they may change the ...

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