->Jerusalem 02 <-

3 tbsp. vegetable oil

3 lbs. boneless chicken breasts, skinned

1/2 cup dry white wine

8 oz. sliced mushrooms

1 (8 1/2 oz.) can artichoke hearts, drained

2 tbsp. flour

1/2 tsp. seasoning salt

1/4 tsp. pepper

1/2 cup milk

Paprika to taste

In large skillet heat oil, then brown chicken lightly on both sides;

drain. Add wine, mushrooms, artichokes. Bring to boil. Reduce

heat; cover and simmer 20 minutes. Remove chicken, mushrooms and artichokes to heated platter. Stir flour, seasoning salt and pepper

into pan of juices; heat 2-3 minutes, stirring constantly. Blend

in milk; stir until thickened. On individual serving plates,

arrange chicken, artichokes, and mushrooms. Spoon sauce over

chicken and sprinkle with paprika. Serve with cooked rice.