Chicken Jerusalem
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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 (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)
directions
- 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.
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
