Chicken Jerusalem
Transport your taste buds to the Middle East with Chicken Jerusalem, a luxurious and flavorful one-skillet dish that combines tender, golden-brown chicken breasts with a creamy, wine-infused sauce. Featuring earthy white mushrooms, tangy artichoke hearts, and briny capers, this recipe is a delightful blend of savory and tangy elements. The sauce, made with a harmonious mix of dry white wine, chicken stock, and heavy cream, is irresistibly rich and perfect for drizzling over rice, mashed potatoes, or even crusty bread. Ready in under 45 minutes, Chicken Jerusalem is perfect for both weeknight dinners and elegant entertaining. With its combination of bold flavors and easy preparation, this dish is sure to become a standout in your recipe repertoire!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup white mushrooms, sliced
- 1 cup artichoke hearts, drained and quartered
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foaming.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms. Sauté for about 3-4 minutes, or until they release their moisture and begin to brown.
Stir in the artichoke hearts and cook for 2 more minutes.
Deglaze the skillet by adding the white wine, scraping the bottom of the pan to lift any browned bits. Allow the wine to reduce by half, about 2 minutes.
Add the chicken stock and heavy cream to the skillet. Stir well to combine and simmer for 3-4 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
Sprinkle in the capers and let everything simmer together for 5 minutes to meld the flavors.
Garnish with fresh parsley if desired and serve immediately. Chicken Jerusalem pairs beautifully with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 4.6 g | ||
| Protein | 238.8 g | 478% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2925 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
