Chicken Jerusalem II Recipe

Welcome to the second edition of Chicken Jerusalem, a delicious and hearty dish that is sure to become a family favorite in no time. This recipe is a twist on the classic Chicken Jerusalem, with a few added ingredients and a different cooking method that will bring out even more flavor in the dish. Whether you're cooking for a weeknight dinner or a special occasion, this Chicken Jerusalem II recipe is sure to impress and satisfy all appetites.

What sets Chicken Jerusalem II apart from...

Ingredients

4 skinless, boneless chicken breast halves
2 cups chicken stock
2 cloves garlic, crushed
½ 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

Information

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings

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

451 cal.

Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 149mg
Sodium: 860mg
Total Carbohydrate: 16g
Dietary Fiber: 4g
Total Sugars: 2g
Protein: 30g
Vitamin C: 13mg
Calcium: 67mg
Iron: 2mg
Potassium: 513mg

How to Make Chicken Jerusalem II - A Step-by-Step Guide

Ingredients

Information

Nutrition

451 cal.

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