Chicken Jerusalem Food

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CHICKEN JERUSALEM I



Chicken Jerusalem I image

Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!

Provided by Angela Bacon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 5

Number Of Ingredients 5

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 (1 ounce) package dry Ranch-style dressing mix
1 ¼ cups white wine

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.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 9.7 g, Cholesterol 131.4 mg, Fat 21 g, Protein 37.1 g, SaturatedFat 11.1 g, Sodium 1013.2 mg, Sugar 1.6 g

CHICKEN JERUSALEM II



Chicken Jerusalem II image

Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
2 cups chicken stock
2 cloves garlic, crushed
½ small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper to taste

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.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 15.5 g, Cholesterol 149.1 mg, Fat 25.4 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 14.6 g, Sodium 859.6 mg, Sugar 2.2 g

CHICKEN JERUSALEM



Chicken Jerusalem image

Make and share this Chicken Jerusalem recipe from Food.com.

Provided by Teddys Mommy

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 cups chicken stock
2 garlic cloves, crushed
1/2 small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper

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.

Nutrition Facts : Calories 487.8, Fat 27, SaturatedFat 14.8, Cholesterol 160.6, Sodium 380.2, Carbohydrate 19.2, Fiber 6.9, Sugar 4.8, Protein 33.4

CHICKEN JERUSALEM



Chicken Jerusalem image

Quick, easy, delicious and special enough for guests when you don't feel like slaving for a long time over the stove.

Provided by MSnow

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, disjointed
salt and pepper
1/4 cup butter
vegetable oil
4 artichoke hearts, halved
3/4 lb fresh mushrooms, sliced
1/3 cup sherry wine
1 tablespoon lemon juice
1 cup heavy cream
1 1/2 tablespoons chopped fresh chives
3/4 cup sour cream

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.

Nutrition Facts : Calories 733.9, Fat 59.8, SaturatedFat 31, Cholesterol 219.5, Sodium 315.1, Carbohydrate 20.9, Fiber 11.2, Sugar 4.7, Protein 29.5

JERUSALEM CHICKEN



Jerusalem Chicken image

Chicken breasts in cream sauce with Artichoke Hearts. From the Good Housekeeping Illustrated Cookbook.

Provided by Blumax

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 whole chicken breasts, halved
all-purpose flour
2 tablespoons salad oil
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons brandy (optional)
2 teaspoons lemon juice
1 1/2 cups chicken broth or 1 1/2 cups water
2 chicken bouillon cubes
1 cup sour cream
2 (10 ounce) cans water-packed artichoke hearts, well drained or
2 (9 ounce) frozen artichoke hearts, thawed and well drained

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.

Nutrition Facts : Calories 759.2, Fat 45.7, SaturatedFat 17.4, Cholesterol 184.6, Sodium 1734.3, Carbohydrate 34.8, Fiber 23.2, Sugar 5.4, Protein 56.6

CHICKEN JERUSALEM



Chicken Jerusalem image

Make and share this Chicken Jerusalem recipe from Food.com.

Provided by Mimi Bobeck

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breast halves (1 1/2 pounds)
3 tablespoons salad oil
1/2 cup dry white wine
1 (4 ounce) can sliced mushrooms, drained
1 (8 1/2 ounce) can Jerusalem artichoke hearts, drained or 1 (9 ounce) package frozen artichoke hearts
2 tablespoons all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/2 cup milk
1 dash paprika
hot cooked rice (optional)

Steps:

  • In large skillet, brown chicken lightly on all sides in oil; drain.
  • Add wine, mushrooms and artichokes.
  • Bring to a boil; reduce heat, cover and simmer 20 minutes.
  • Remove chicken, mushrooms and artichokes to heated platter.
  • Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
  • Blend in milk; stir until thickened.
  • Pour sauce over chicken and sprinkle with paprika.
  • This dish may be frozen.

Nutrition Facts : Calories 348.4, Fat 13.6, SaturatedFat 2.7, Cholesterol 106.9, Sodium 133.2, Carbohydrate 6.1, Fiber 0.4, Sugar 0.8, Protein 43.2

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