Jerusalem Chicken Recipes

CHICKEN JERUSALEM I

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.

CHICKEN JERUSALEM II

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.

CHICKEN JERUSALEM

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.

JERUSALEM CHICKEN

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.

ROASTED CHICKEN AND JERUSALEM ARTICHOKES

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

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.