Chicken Jerusalem

• 1 chicken, disjointed
• salt and pepper
• 1/4 cup butter
• vegetable oil
• 4 artichoke hearts, halved
• 3/4 lb fresh mushrooms, sliced
• 1/3 cup sherry wine
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1 1/2 tablespoons chopped fresh chives
• 3/4 cup sour cream

1. Skin the chicken if desired.
2. Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
3. Remove chicken and set aside.
4. Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
5. Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
6. Stir in the cream and chives and warm about 5 minutes.
7. Remove chicken to serving platter.
8. Whip the sour cream and stir into the sauce in the skillet.
9. Pour over the chicken.

chicken, salt, butter, vegetable oil, fresh mushrooms, sherry wine, lemon juice, heavy cream, fresh chives, sour cream

Taken from www.food.com/recipe/chicken-jerusalem-75592 (may not work)