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Chicken Jerusalem

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  Whole chicken breasts 6
  Butter cube 1
  Salt To Taste
  White pepper To Taste
  Sherry To Taste
  Mushrooms 1 Pound
  Pastry cream 1⁄2 Pint
  Chopped parsley 1⁄4 Cup (4 tbs)
  Flour 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)

1. Debone and split the breasts of chicken before use

2. In a large bowl, tip in the flour, salt and pepper
3. Press the breasts into the mixture till they are coated evenly
4. In a ovenproof saucepan, heat butter and gently poach the steaks till they are golden in color.
5. Add sherry to the pan and bake in a hot oven for 20 minutes at 3500
6. Meanwhile, slice the mushrooms
7. Rub a large skillet with a clove of garlic
8. Heat the butter in the same skillet and sauté the mushrooms till soft
9. Remove the chicken from the oven and lift out the chicken with a slotted spoon. Set aside
10. Add cream to the juices in the ovenproof skillet and stir well
11. Put the chicken back in the pan and tip the cooked mushrooms on top of the chicken
12. Bake for 10-15 minutes more

13. Serve hot garnished with chopped parsley before serving

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 284 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 70.1 mg23.4%

Sodium 391.1 mg16.3%

Total Carbohydrates 29 g9.5%

Dietary Fiber 0.71 g2.8%

Sugars 15.6 g

Protein 22 g44.5%

Vitamin A 6.1% Vitamin C 4.7%

Calcium 1.6% Iron 7.5%

*Based on a 2000 Calorie diet

Chicken Jerusalem Recipe