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Chicken Jerusalem II

Rated as 4.22 out of 5 Stars

"Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!"
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Ingredients

45 m servings 451
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
  3. While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
  4. Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

Nutrition Facts


Per Serving: 451 calories; 25.4 15.5 29.9 149 860 Full nutrition

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Reviews

Read all reviews 65
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I realized I could offer a very important suggestion to those who had difficulty in getting their sauce to thicken and who did so by adding cornstarch. Please do not thicken with cornstarch! If ...

Most helpful critical review

I was actually disappointed with this dish - I love all of the ingredients so I thought it couldn't be bad. However I found the wine to lose it's flavor and overall it was boring. Not hard to ma...

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I realized I could offer a very important suggestion to those who had difficulty in getting their sauce to thicken and who did so by adding cornstarch. Please do not thicken with cornstarch! If ...

Delicious sauce. Per previous comments, I used marinated artichoke hearts. The sauce was extremely thin - I recommend thickening it with some cornstarch.

We liked this one, the wine didn't have a strong flavor. A few changes...I cooked the chicken in a pan with olive oil and seasoned the chicken with salt, pepper, onion and garlic powder. I firs...

I've made this twice and both times I had trouble getting the sauce to thicken properly - add a little corn starch and keep cooking it... it eventually gets there when you take it off the heat. ...

Absolutely delicious. And easy, easy, easy. I used those idividually frozen chicken breasts for simplicity, and since they had to bake a bit longer, I had plenty of time to let the chicken sto...

Like the previous reviewer (Naples) said if you start the sauce well before starting the chicken and be patient it does form into this thick creamy sauce just like the recipe states. I have neve...

4*'s because I only made the sauce. (5*'s for the sauce). I also didn't follow the directions for the sauce, but kept the ingrediants as called for, except for reducing the wine to 1/2. I pan f...

This is PERFECT for entertaining, and very easy to make. I agree that cornstarch is a good choice at the end, and I end up cooking it longer, as well, to thicken the sauce a bit. I also use ma...

Made a trial run and it was bland. When I prepared it for company, I added some roasted red peppers, a lot of garlic, and really reduced and cooked it after the cream was added. Also, I dredge...