"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Jerome Recipe

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This recipe for Chicken Jerome, by , is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kathe Edwards

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts or cutlets
1/2 tsp salt
3 green onions
2 jars (6 oz) artichoke hearts, keep 1/4 c marinade
1/4 c heavy cream
1/2 c white wine
3 c sliced cremini mushrooms
grated zest from 1 lemon
1/4 tsp fresh ground black pepper

Directions:
Directions:
Preheat oven to broil. Place chicken on pan. Arrange artichoke hearts and mushrooms around chicken. Sprinkle green onions on top.

Whisk artichoke marinade, wine, cream, lemon zest, 1/4 tsp salt and pepper. Carefully pour this sauce over the chicken and veg; making sure the entire pan is covered with liquid.

Broil the chicken, rotating the pan once during cooking until chicken is cooked through and lightly browned on top. (approx 10-15 min)

Number Of Servings:
Number Of Servings:
4

 

 

 

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