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Jerusalem Chicken

  • Category: Main Dish, Poultry
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 15 minutes

This is a classic recipe that is positively alive with flavors. The sharp lemon and white wine flavors complimenting the creamy texture of a rich butter and garlic sauce coating slices of chicken breast, mushrooms, and artichoke hearts. Serve this over rice or pasta for a truly gourmet experience.

Amount Measure Ingredients
4   boneless skinless chicken breasts, sliced into ¼” medallions
1 tablespoon chopped garlic
8 oz sliced mushrooms
1 15 oz can artichoke hearts quartered and drained
8 tablespoon butter separated
3 tablespoon lemon juice
    Salt and pepper to taste

To prepare:

Heat a large non stick skillet over medium heat and melt 3 tbsp of butter until sizzling, add in chicken and chopped garlic and sauté 5-7 minutes until chicken is no longer translucent. Add in the mushrooms and artichoke hearts and sauté until mushrooms are tender. Deglaze pan with lemon juice and white wine then reduce heat to medium low and incorporate remaining butter by stirring in 1 tbsp at a time serve immediately over rice or pasta.

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