"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Jerusalem Recipe

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This recipe for Chicken Jerusalem, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Wednesday, January 4, 2006


3-4 boneless chicken breasts
1 jar artichoke hearts, drained
lemon juice
2 bay leaves
1/4 c. green onion
1/4 c. parsley
8 oz. can mushrooms, drained
1 c. sherry
1/2 c. water
onion salt
garlic salt
1/2 c. half-n-half

Coat chicken in flour then fry in a little butter. Add artichokes, some lemon juice (to taste), bay leaves, green onion, parsley, mushrooms, sherry, water and seasonings. Bake at 350 for 2 hours. Remove chicken and then add half-n-half, stirring well. Put chicken back in and cook for another 20 minutes. Serve over rice.




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