CHICKEN JERUSALEM II
Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
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 451.1 calories, Carbohydrate 15.5 g, Cholesterol 149.1 mg, Fat 25.4 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 14.6 g, Sodium 859.6 mg, Sugar 2.2 g
CHICKEN JERUSALEM I
Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!
Provided by Angela Bacon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 9.7 g, Cholesterol 131.4 mg, Fat 21 g, Protein 37.1 g, SaturatedFat 11.1 g, Sodium 1013.2 mg, Sugar 1.6 g
CHICKEN JALFREZI
This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.
Provided by Alia Tasleem
Categories World Cuisine Recipes Asian Pakistani
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.7 g, Cholesterol 79.4 mg, Fat 16.9 g, Fiber 2.1 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 754.5 mg, Sugar 2.6 g
CHICKEN JERUSALEM
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
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
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
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
JERUSALEM CHICKEN
Chicken breasts in cream sauce with Artichoke Hearts. From the Good Housekeeping Illustrated Cookbook.
Provided by Blumax
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Coat chicken breasts in flour
- 2. In large skillet, cook chicken in hot salad oil until lightly browned.
- Set aside in 12X9 baking dish.
- 3. Preheat oven to 350 degrees (F).
- 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
- salt and pepper until smooth.
- 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
- chicken bouillon, stirring constantly until thickened and smooth.
- 6. With wire whisk, gradually blend in sour cream. Pour over chicken.
- 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
- 45 minutes.
- 8. Remove foil from chicken, add artichoke hearts. Cover and return
- baking 15 minutes longer or until chicken and artichoke hearts
- are tender.
Nutrition Facts : Calories 759.2, Fat 45.7, SaturatedFat 17.4, Cholesterol 184.6, Sodium 1734.3, Carbohydrate 34.8, Fiber 23.2, Sugar 5.4, Protein 56.6
ROASTED CHICKEN AND JERUSALEM ARTICHOKES
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
- In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
- Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.
CHICKEN JERUSALEM
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
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 RECIPE
Provided by Sharon-4
Number Of Ingredients 7
Steps:
- CUT CHICKEN INTO SERVING PIECES. DREDGE IN FLOUR. BROWN CHICKEN ON ALL SIDES IN BUTTER SEASONED WITH SALT AND PEPPER AND NUTMEG TO TASTE. ADD MUSHROOMS AND SAUTE. CUT ARTICHOKE HEARTS INTO FOURTHS AND ADD TO CHICKEN. MOISTEN WITH WINE AND COVER PAN. SIMMER FOR 35 MIN OR UNTIL TENDER AND COOKED. STIR IN HOT CREAM AND SRRINKLE WITH FINELY CHOPPED PARSLEY BEFORE SERVING.
CHICKEN JERUSALEM
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
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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