Chicken Jerusalem



6 servings



6 boneless, skinless, chicken breasts
1/4 cup margarine
2 green onions, chopped
3/4 cup white wine
3/4 cup water
1 cup fresh mushrooms, sliced
2 cans (14 oz. each) artichoke hearts
Parmesan cheese, grated


Toss chicken with paprika and brown in margarine. Add chopped green onions, wine and water. Simmer for 45 minutes. Add mushrooms and artichoke hearts. Cook slowly for 15 minutes. Serve over "No Yolks" noodles sprinkled with parsley. Sprinkle with parmesan cheese.

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3 Recipe Reviews


Dan reviewed Chicken Jerusalem on August 13, 2001

Re: recipe called "Chicken Jerusalem"...
which calls for parmesan cheese as a flavouring: Jews cannot do that as it is not kosher to mix dairy products with meat of any kind.


Ellen reviewed Chicken Jerusalem on December 11, 2001

Just a note in regard to the previous comment. This recipe is most likely called Jerusalem not because of the Kosher or Jewish connection but because most artichokes are 'Jerusalem' artichokes. It did not indicate that this is a Kosher recipe.


RSmelstor reviewed Chicken Jerusalem on August 26, 2002

My family calls everything I try to make By my name.. So this will be called in our home forever CHICKEN RACHEL