Chicken Jerusalem II: A Delicious and Easy Recipe

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups chicken stock
• 2 cloves garlic, crushed
• 0.5 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

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C) for baking.
2. Arrange the chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear.
3. While the chicken is baking, combine the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half. Stir in the wine and continue simmering until the sauce is reduced and slightly thickened.
4. Add the mushrooms and artichokes to the simmering chicken stock mixture. Reduce heat to low and simmer until the mushrooms are tender. Stir in the heavy cream, then continue to cook, stirring occasionally, until the sauce has thickened. Season generously with salt and pepper to taste. Serve immediately over the baked chicken for a truly satisfying dish.

Nutrition

• Calories: 451 kcal
• Fat Content: 25 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 860 mg
• Protein Content: 30 g
• Cholesterol Content: 149 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g