Chicken Jerusalem - cooking recipe

Ingredients

6 chicken breasts, split and boned
1 pkg. frozen artichoke hearts, quartered
1/2 kilo fresh mushrooms
1/2 c. sherry

Preparation

Roll each chicken breast in flour seasoned with salt, pepper and nutmeg.
Brown in 125 grams butter until golden brown.
Add all of the ingredients in a 2-quart frypan.
Cover and simmer until chicken is tender.
Then stir in 2 cups of heavily warmed whipping cream to chicken and simmer 5 minutes.
Serve.
Sprinkle with freshly cut parsley.
Serve with wild rice or saffron rice with green spinach salad, croutons and Blue cheese dressing.