Chicken Jerusalem (covered Bridge Restaurant) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Boneless, skinless chicken
1 tsp: Chopped shallots,
Breast halves,
1/2 tsp: Minced garlic,
1/4 cup: All-purpose flour,
1/2 cup: Sherry,
Dash of salt,
8: Quartered artichoke hearts,
Dash of pepper,
Canned or frozen,
2 tbsp: Canola oil,
1 cup: Sour cream,
4 cup: Sliced mushrooms,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry