Chicken J – My Mother’s Recipe

I cannot have one without the other,
First it was Dad and now my Mother.

Her allure is truly without compare,
You cannot help but to stop and stare.

Time has not her beauty betrayed,
Looks like hers will never fade.

Jewels and shoes and shoes and clothes,
Grace and elegance, style she knows.

But don’t be fooled by her soft blue eyes,
Her mind is sharp, she’s keen and wise.

Never has she judged or maligned,
She’s gentle, loving, kind and refined.

Her love for her family an inspiration,
For which I have the most admiration.

Ever a mother she remains,
To suggest and advise is her domain.

Good health her concern every day,
Her knowledge as vast as the FDA.

In her warm kitchen she taught me to cook,
The recipes she keeps in a big, black book.

From family and friends she amassed her collection,
And whips them up with love and affection.

This recipe here we call “Chicken J,”
The sherry adds a special bouquet.

With mushrooms and chokes, parsley and chive,
Great pleasure her guests always derive.

So thank you, my mother, for handing this down,
In my eyes forever you wear the crown.

Chicken Jerusalem

This is called Chicken Jerusalem for the Jerusalem Artichokes.  These particular artichokes look more like a tuber and do not grow here in the states.  The globe artichoke makes an excellent substitute.

4 Boneless Chicken Breasts

2 Cups Cremini Mushrooms, sliced

1 Cup Quartered Artichoke Hearts, Drained

1 Cup Sherry

1 Cup Heavy Cream

2 teaspoons Parsley, chopped

2 teaspoons Chives, chopped

5 Tablespoons Butter

1 teaspoon kosher salt, 1/2 teaspoon kosher salt

1/2 teaspoon Pepper

Flour

Wash the chicken breasts and pat them dry.  Salt and pepper the chicken and dust them lightly with flour. Saute over low heat in butter until golden brown.  Add mushrooms, artichokes and sherry. Cover the skillet tightly and and simmer 15 minutes, or until the chicken is tender.  Remove the chicken and, to the remaining sherry and vegetables, add the heavy cream.  Heat on low stirring until well-blended.  Add the parsley and chives and a bit more salt.  At this point you can either pour the sauce over the chicken breasts, or shred the chicken and add it back to the sauce (see photo.)  Serve with regular or wild rice.  Serves 4-6.