Chicken Jerusalem - Chicken in Creamy Wine Sauce

1. 1

   Preheat oven to 325 degrees (175 C.).

2. 2

   Place chicken in a 9 x 13 inch baking dish, and bake 25 to 30 minutes in the preheated oven, until no longer pink and juices run clear.

3. 3

   While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan.

4. 4

   Bring to a boil, and cook until reduced by half.

5. 5

   Mix in the wine, and continue to cook until reduced and slightly thick.

6. 6

   Add the mushrooms and artichokes to the chicken stock mixture.

7. 7

   Reduce heat, and simmer until mushrooms are tender.

8. 8

   Stir in the heavy cream.

9. 9

   Continue to cook, stirring occasionally, until thickened.

10. 10

    Season with salt and pepper, and serve over the baked chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.