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Chicken Jerusalem - Chicken in Creamy Wine Sauce
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Chicken breasts with mushrooms and artichokes in a white wine cream sauce.

Susan Doocy, from Allrecipes, Submitted by Kim


  • 4 skinless, boneless chicken breast halves
  • 2 cups (475 ml) chicken stock
  • 2 cloves garlic, crushed
  • 1/2 small onion, finely chopped
  • 1 cup (225 ml) white wine
  • 1 8 oz (224 grm). package sliced fresh mushrooms
  • 1 10 oz (280 grm). can artichoke hearts, drained
  • 1 cup (225 ml) heavy cream
  • salt and pepper, to taste
  • Preheat oven to 325 degrees (175 C.).
  • Place chicken in a 9 x 13 inch baking dish, and bake 25 to 30 minutes in the preheated oven, until 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 reduced by half.
  • Mix in the wine, and continue to cook until reduced and slightly thick.
  • Add the mushrooms and artichokes to the chicken stock mixture.
  • Reduce heat, and simmer until mushrooms are tender.
  • Stir in the heavy cream.
  • Continue to cook, stirring occasionally, until thickened.
  • Season with salt and pepper, and serve over the baked chicken.
Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy! Prep Time: About 5 Minutes. Cook Time: About 40 Minutes. Ready in: About 45 Minutes.

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