Chicken Jerusalem

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 boneless skinless chicken breast halves (1 1/2 pounds)
• 3 tablespoons salad oil
• 1/2 cup dry 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)

Recipe

• 1 in large skillet, brown chicken lightly on all sides in oil; drain.
• 2 add wine, mushrooms and artichokes.
• 3 bring to a boil; reduce heat, cover and simmer 20 minutes.
• 4 remove chicken, mushrooms and artichokes to heated platter.
• 5 stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
• 6 blend in milk; stir until thickened.
• 7 pour sauce over chicken and sprinkle with paprika.
• 8 this dish may be frozen.