MOM'S JERUSALEM CHICKEN

This recipe today was one of my Mom's very favorite dishes.  She had been making it since my sister and I were just little girls.  I think it was a recipe she found somewhere and then added some things of her own to it.  Anyway it is a wonderful dish and I think that once you try it you will want to have it often.  It is one of those wonderful "comfort foods".

JERUSALEM CHICKEN

4 to 5 boneless chicken breasts.  (skinless or skin on) salt and pepper on both sides
1 can cream of mushroom soup
1/2 cup dry white wine
1/2 cup heavy cream
1 pkg sliced mushrooms
1 large can artichoke hearts packed in water.  Slice in half.

In a little olive oil saute the mushrooms just until tender.  Remove from the skillet and set aside.  Add a little more olive oil and one tablespoon of butter to the skillet and brown the chicken on all sides.  In a sauce pan, add the mushroom soup, the cream, the white wine and stir until warm and mixed well.  Add the mushrooms.  Pour over the chicken, cover and bake in the oven at 350 degrees for about an hour until the chicken is done.  Serve over rice or pasta.

Serve with a nice green salad and hot crusty bread.  Can't you just taste it now!  Don't forget a glass of chilled white wine.

Thanks for stopping in today
Ciao
Grayce