Chicken Jerusalem Ii Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

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.

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.

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.