Chicken Jerusalem - cooking recipe

Ingredients

6 to 8 boneless chicken breasts, lightly floured
5 oz. butter
6 to 8 artichoke hearts, cut into quarters
8 oz. sliced mushrooms
3/4 c. green onions, chopped
1/4 c. cooking sherry
1/2 c. chicken stock
1/2 c. whipping cream
salt and pepper to taste

Preparation

Melt butter in frying pan and place chicken in hot butter. Cook over medium heat until lightly browned.
Turn chicken over and add artichokes and mushrooms.
Then, add sherry, chicken stock, whipping cream, salt and pepper.
Cook until sauce becomes a creamy consistency and add green onions.
Serve.