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Chicken A La Jerusalem

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      Title: CHICKEN A LA JERUSALEM
 Categories: Poultry
      Yield: 6 Servings
 
      2 lb Chicken pieces
           Flour
    1/4 lb Butter or margarine
           Salt, pepper
           Ground nutmeg
    1/2 lb Small mushrooms
      6    Artichoke hearts or bottoms
           -fresh or frozen, cooked
    1/2 c  Cream sherry
      1 c  Half and half, about
           Minced parsley
           Minced chives
 
  Dredge chicken in flour. Melt butter in large skillet, add chicken and
  saute until lightly browned. Season to taste with salt, pepper and
  nutmeg. Wash mushrooms and pat dry. Add to chicken along with
  artichoke hearts. Pour sherry over all, cover and simmer 15 minutes
  or until chicken is tender and most of wine has evaporated. Stir in
  half and half. Add more half and half if needed to thin sauce to
  desired consistency. Add parsley and chives and serve at once.
  
  (C) 1992 The Los Angeles Times
 
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