Chicken Jerusalem Recipe

Posted by Grandma Jeanne on February 15, 2010

6 chicken breasts
1 cup sliced mushrooms
Butter for browning
Salt to taste
1 can artichoke hearts, cut in half or fourths

Sauce:
1/2 cup chicken broth
1/2 cup cream
1 cup chardonnay wine
Basil
Oregano
Slivered almonds, toasted

Brown chicken in butter and put in casserole dish.

Salt to taste.

Saute mushrooms, and add the chicken.

Distribute artichoke hearts on chicken.

Prepare sauce by combining chicken broth, cream, and wine.

Add a pinch or more of oregano and basil.

Add sauce to chicken.

Bake covered at 350 degrees for one hour.

Sprinkle with almonds and serve with rice.