Best Chicken Jerusalem Ii Recipes

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CHICKEN JERUSALEM



Chicken Jerusalem image

My husband and I used to eat this dish at a restaurant. Loved it! Finally got the recipe. The white wine and butter sauce gives the chicken a "dinner in the French Countryside" taste.

Provided by Dawn399

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

12 chicken thighs (or 6 boneless breasts)
1/2 cup butter
2 green onions (chopped)
1/2 cup white wine
1/2 cup water
1 cup sliced mushroom
2 teaspoons salt
2 (14 ounce) cans artichoke hearts
grated parmesan cheese

Steps:

  • In a large skillet, melt butter.
  • Brown chicken pieces.
  • Add green onions, water and wine.
  • Simmer for 45 minutes.
  • Add the mushrooms, salt, and artichoke hearts.
  • Simmer for an additional 15 minutes.
  • Before serving top with grated parmesan cheese.

CHICKEN JERUSALEM



Chicken Jerusalem image

Quick, easy, delicious and special enough for guests when you don't feel like slaving for a long time over the stove.

Provided by MSnow

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, disjointed
salt and pepper
1/4 cup butter
vegetable oil
4 artichoke hearts, halved
3/4 lb fresh mushrooms, sliced
1/3 cup sherry wine
1 tablespoon lemon juice
1 cup heavy cream
1 1/2 tablespoons chopped fresh chives
3/4 cup sour cream

Steps:

  • Skin the chicken if desired.
  • Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
  • Remove chicken and set aside.
  • Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
  • Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
  • Stir in the cream and chives and warm about 5 minutes.
  • Remove chicken to serving platter.
  • Whip the sour cream and stir into the sauce in the skillet.
  • Pour over the chicken.

Nutrition Facts : Calories 733.9, Fat 59.8, SaturatedFat 31, Cholesterol 219.5, Sodium 315.1, Carbohydrate 20.9, Fiber 11.2, Sugar 4.7, Protein 29.5

CHICKEN JERUSALEM



Chicken Jerusalem image

Make and share this Chicken Jerusalem recipe from Food.com.

Provided by Mimi Bobeck

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breast halves (1 1/2 pounds)
3 tablespoons salad oil
1/2 cup dry white wine
1 (4 ounce) can sliced mushrooms, drained
1 (8 1/2 ounce) can Jerusalem artichoke hearts, drained or 1 (9 ounce) package frozen artichoke hearts
2 tablespoons all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/2 cup milk
1 dash paprika
hot cooked rice (optional)

Steps:

  • In large skillet, brown chicken lightly on all sides in oil; drain.
  • Add wine, mushrooms and artichokes.
  • Bring to a boil; reduce heat, cover and simmer 20 minutes.
  • Remove chicken, mushrooms and artichokes to heated platter.
  • Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
  • Blend in milk; stir until thickened.
  • Pour sauce over chicken and sprinkle with paprika.
  • This dish may be frozen.

Nutrition Facts : Calories 348.4, Fat 13.6, SaturatedFat 2.7, Cholesterol 106.9, Sodium 133.2, Carbohydrate 6.1, Fiber 0.4, Sugar 0.8, Protein 43.2

CHICKEN JERUSALEM



Chicken Jerusalem image

Make and share this Chicken Jerusalem recipe from Food.com.

Provided by Teddys Mommy

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 cups chicken stock
2 garlic cloves, 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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 487.8, Fat 27, SaturatedFat 14.8, Cholesterol 160.6, Sodium 380.2, Carbohydrate 19.2, Fiber 6.9, Sugar 4.8, Protein 33.4

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