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Chicken Jerusalem

Ingredients

  • 12 chicken thighs or 6 boned breasts
  • l/2 cup butter
  • 2 green onions, chopped
  • 1/2 Cup white wine
  • 1/2 Cup water
  • 1 cup sliced mushrooms
  • 2 teaspoons salt
  • 2 14-ounce cans artichoke hearts
  • Grated Parmesan cheese
  1. Brown chicken in butter. Add chopped onions, wine and water. Simmer 45 minutes.
  2. Add mushrooms, salt and artichoke hearts. Cook slowly 15 minutes.
  3. Serve with noodles sprinkled with parsley. Top with grated Parmesan cheese.

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