Chicken a la Jerusalem recipe

This is a recipe from the Santa Anita Racetrack.

2 pounds chicken pieces
Flour
1/4 pound butter or margarine
Salt and pepper
Nutmeg
1/2 pound small mushrooms
6 cooked artichoke hearts
1/2 cup cream sherry
1 cup half-and-half
Minced parsley
Minced chives

Dredge chicken in flour. Melt butter in large skillet. Add chicken and saut� until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all; cover, then simmer for 15 minutes, or until chicken is tender and most of the wine has evaporated.

Stir in half-and-half. Add more cream if needed to thin sauce to desired consistency. Add parsley and chives and serve at once.

Makes 4 to 6 servings.