Jerusalem Chicken

• 3 whole chicken breasts, halved
• all-purpose flour
• 2 tablespoons salad oil
• 2 tablespoons butter or 2 tablespoons margarine
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 3 tablespoons brandy (optional)
• 2 teaspoons lemon juice
• 1 1/2 cups chicken broth or 1 1/2 cups water
• 2 chicken bouillon cubes
• 1 cup sour cream
• 2 (10 ounce) cans water-packed artichoke hearts, well drained or
• 2 (9 ounce) frozen artichoke hearts, thawed and well drained

1. 1. Coat chicken breasts in flour
2. 2. In large skillet, cook chicken in hot salad oil until lightly browned.
3. Set aside in 12X9 baking dish.
4. 3. Preheat oven to 350 degrees (F).
5. 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
6. salt and pepper until smooth.
7. 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
8. chicken bouillon, stirring constantly until thickened and smooth.
9. 6. With wire whisk, gradually blend in sour cream. Pour over chicken.
10. 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
11. 45 minutes.
12. 8. Remove foil from chicken, add artichoke hearts. Cover and return
13. baking 15 minutes longer or until chicken and artichoke hearts
14. are tender.

chicken breasts, flour, salad oil, butter, salt, white pepper, brandy, lemon juice, chicken broth, chicken bouillon cubes, sour cream, water, frozen artichoke

Taken from www.food.com/recipe/jerusalem-chicken-479871 (may not work)