Chicken Jerusalem

• 6 boneless skinless chicken breast halves (1 1/2 pounds)
• 3 tablespoons salad oil
• 1/2 cup dry white wine
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (8 1/2 ounce) can Jerusalem artichoke hearts, drained or (9 ounce) package frozen artichoke hearts
• 2 tablespoons all-purpose flour
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon seasoned pepper
• 1/2 cup milk
• 1 dash paprika
• hot cooked rice (optional)

1. In large skillet, brown chicken lightly on all sides in oil; drain.
2. Add wine, mushrooms and artichokes.
3. Bring to a boil; reduce heat, cover and simmer 20 minutes.
4. Remove chicken, mushrooms and artichokes to heated platter.
5. Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
6. Blend in milk; stir until thickened.
7. Pour sauce over chicken and sprinkle with paprika.
8. This dish may be frozen.

chicken, salad oil, white wine, mushrooms, hearts, flour, seasoning salt, pepper, milk, paprika, rice

Taken from www.food.com/recipe/chicken-jerusalem-55696 (may not work)