Chicken a la Jerusalem

This is a recipe from the Santa Anita Racetrack.

2 pounds chicken pieces
Flour
1/4 pound butter or margarine
Salt and pepper
Nutmeg
1/2 pound small mushrooms
6 cooked artichoke hearts
1/2 cup cream sherry
1 cup half-and-half
Minced parsley
Minced chives

Dredge chicken in flour. Melt butter in large skillet. Add chicken and sauté until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all; cover, then simmer for 15 minutes, or until chicken is tender and most of the wine has evaporated.

Stir in half-and-half. Add more cream if needed to thin sauce to desired consistency. Add parsley and chives and serve at once.

Makes 4 to 6 servings.

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