Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!imci5!pull-feed.internetmci.com!newsfeed.internetmci.com!www.nntp.primenet.com!nntp.primenet.com!ddsw1!news.mcs.net!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: dunsons8@airmail.net Newsgroups: rec.food.recipes Subject: Jerusalem Chicken Followup-To: rec.food.cooking Date: 20 Sep 1996 22:47:29 -0600 Organization: INTERNET AMERICA Lines: 25 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: Reply-To: dunsons8@airmail.net NNTP-Posting-Host: mack.rt66.com Ah dear one, you are lucky that I went vegetarian last year because I would never share this scrumptious recipe with anyone. But I gladly share and sincerely hope you enjoy it as much as I did for several years. I would be interested in your feedback, too! Gail :] Chicken a la Jerusalem 2 lbs chicken pieces (bite size) 6 fresh or canned artichoke bottoms Flour 1/2 C cream sherry 1/2 C butter 1 C whipping cream 1/2 lb mushrooms, de-stemmed, halved Minced parsley, chives Salt, white pepper, nutmeg to taste Dredge the chicken in flour. Melt butter in a large skillet. Add chicken and saute until lightly browned. Season to taste. Add mushrooms and artichokes. Pour sherry over all, cover and simmer 25 minutes or until most of the sherry is reduced. Stir in cream, adding more if needed to thin to desired consistency. Garnish with parsley & chives. Serves 6 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.