Chicken Jerusalem

Directions

1. 1
   Skin the chicken if desired.
2. 2
   Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
3. 3
   Remove chicken and set aside.
4. 4
   Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
5. 5
   Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
6. 6
   Stir in the cream and chives and warm about 5 minutes.
7. 7
   Remove chicken to serving platter.
8. 8
   Whip the sour cream and stir into the sauce in the skillet.
9. 9
   Pour over the chicken.