CHICKEN JERUSALEM RECIPE

Steps:

• CUT CHICKEN INTO SERVING PIECES. DREDGE IN FLOUR. BROWN CHICKEN ON ALL SIDES IN BUTTER SEASONED WITH SALT AND PEPPER AND NUTMEG TO TASTE. ADD MUSHROOMS AND SAUTE. CUT ARTICHOKE HEARTS INTO FOURTHS AND ADD TO CHICKEN. MOISTEN WITH WINE AND COVER PAN. SIMMER FOR 35 MIN OR UNTIL TENDER AND COOKED. STIR IN HOT CREAM AND SRRINKLE WITH FINELY CHOPPED PARSLEY BEFORE SERVING.