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Chicken- Chicken Jerusalem Recipe

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This recipe for Chicken- Chicken Jerusalem, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charise Johnson
Added: Tuesday, April 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6-8 boneless, skinless chicken breasts
2 Tbl. chopped Garlic (or more if you like)
1 medium onion, finely chopped
1 pint heavy cream
8 oz. Cream cheese, cut into pieces
6-8 Portabella mushrooms cut into strips
2 cans artichoke quarters packed in water, drained
1-2 Tbl. Parmesan cheese
Salt and black pepper to taste (this dish is heavy on pepper)

Directions:
Directions:
Boil chicken in enough water to just cover chicken in a LARGE frying pan. (Mine is about 12-14 diameter and 3 deep). Add the onion, garlic and some salt and pepper during this stage. When the chicken is cooked through and is tender, drain off all but about 1/3 C. water. Add cream, cream cheese and mushrooms. Simmer on low for at least hour, but longer is better. About 10 minutes before serving, add the drained artichokes and season with salt and pepper to taste.

This can be served as is with whole chicken breasts, or as we prefer: dice chicken into 1 cubes and then serve this whole thing over fresh linguine. If you serve our way, it will multiply and serve 12-15 easily. The longer it sits, the better the flavor. Make ahead one or two days, without adding artichokes. Reheat and add artichokes just prior to serving. This can be served at a very formal setting easily.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I miss all my cousins. I wish we were back at Grandpa Bodell's ranch having a barn dance right now. I love you all so much!!!

 

 

 

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