Monday, June 28, 2010

Chicken Jerusalem

This is such a good recipe. It has been a favorite of our family for quite a while. I don't make it very often due to the amount of heavy cream in it. You could probably try using half and half and get a similar result.  If you prefer not to cook with wine you can buy a cooking wine at any grocery store near the vinegar. If you don't want to do that, you can just use chicken broth but you don't get that zing flavor. I would season with little salt if you choose to use broth.

Chicken Jerusalem

1 Tbsp. butter
2 Tbsp. olive oil, divided
2-3 garlic cloves, minced
1 tsp. shallots
1/2 - 1 c. white wine or chicken broth
1 c. heavy cream
2-3 c. fresh mushrooms, sliced
1 can artichoke hearts
1/2 - 1 c. Asiago cheese (or parmesan cheese)
1 Tbsp. sour cream (optional, it is just for coloring)
2 chicken breasts

1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, over medium heat melt butter. Add 1 Tbsp. olive oil, garlic and shallots. Saute for a couple of minutes. Do not let the garlic turn brown. Once they are good and fragrant. Remove garlic and shallots from pan and set aside in a small dish.

Combine the flour, salt and pepper in a shallow dish. Flatten the chicken breast with mallet to desired thickness.

Add remaining tablespoon of oil to skillet. Dredge chicken in flour mixture. Pat off any extra flour and place in the skillet. Brown on each side until nearly done. Add white wine or broth and cook off for about 1 minute. Add cream, mushrooms, artichoke hearts, sauted shallots and garlic, and Asiago cheese. Reduce heat and cook to desired consistency. Before serving add sour cream.

Serve alone or over pasta or rice.

*Sometimes the sauce doesn't get thick enough for my liking so I will mix about 1 tsp. corn starch with cold water and add at the end to thicken it up.

No comments:

Post a Comment

Related Posts with Thumbnails