Chicken Jerusalem I is a delicious chicken recipe that features tender and juicy chicken breasts smothered in a creamy white wine and mushroom sauce. This recipe is perfect for a weeknight dinner or a special occasion. The combination of flavors from the chicken, mushrooms, white wine, and herbs creates a mouthwatering dish that will impress your family and guests. Serve Chicken Jerusalem I with rice or mashed potatoes and a side of vegetables for a complete and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 8 ounces mushrooms, sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Directions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Dredge the chicken breasts in flour, shaking off any excess.
- Add the chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Pour in the white wine and simmer for 2 minutes, scraping the bottom of the skillet to loosen any browned bits.
- Add the chicken broth, heavy cream, dried thyme, dried oregano, and garlic powder to the skillet. Stir well to combine.
- Return the chicken breasts to the skillet and bring the sauce to a simmer.
- Reduce the heat to low, cover, and cook for 15-20 minutes or until the chicken is cooked through and tender.
- Sprinkle grated Parmesan cheese over the chicken and sauce. Continue cooking for 2-3 minutes or until the cheese is melted.
- Garnish with chopped fresh parsley before serving.
