Marshall (Texas), for such a small town, is known for quite a few notable sons and daughters — Lady Bird Johnson, Y.A. Tittle, George Foreman and Bill Moyers, to name a few.  History buffs know this city of about 25,000 as the temporary capital of Missouri during the Civil War and home of Texas’ very first governor.  And those who are familiar with the Civil Rights movement of the 20th century are well aware that the Martin Luther King, Jr. and Jesse Jackson both attended college in Marshall. Also, Marshall’s Wiley College (a historically black college) defeated the University of Southern California in 1935 for the national debate championship. That accomplishment was featured in a 2007 movie starring Denzel Washington called The Great Debaters.

Yes, Marshall is known for quite a bit more than many of its east Texas counterparts.  But there are only a handful of us who regard it as the place for outstanding Italian food. Go figure.

There’s a little spot right off Interstate 20 on the U.S. 59 corridor. It’s a mom and pop restaurant situated in what appears to be an old Howard Johnson’s, sans the orange color scheme. It’s easy to miss. I found out about it by accident … sort of.  My bride, a nurse, was working a nearby pediatric case and somehow realized that there was a legit New York-style pizza pie within to-go distance.  That was about 10 years ago, and I’ve inhaled many of their New York-flavored calories since then.

Perhaps at some point, Marshall might also be known in some Italian-American culinary circles. In the South, anyway.

Chicken Jerusalem, based on my research, is technically supposed to include Jerusalem Artichokes (no relation to those beauties grown in California). Still, most Italian restaurants in my experience make it with the edible thistle that many of us enjoy so much.  Following is my version.

Chicken Jerusalem

Chicken Jerusalem (Italian Artichoke Chicken). Make this restaurant classic at home.

1 lb – Boneless chicken breast, sliced into 8 cutlets
About 1 TB (each) – Kosher salt and freshly ground black pepper
1 cup – Milk
1 – Egg, beaten with 1 TB water
2/3 cup – All-purpose flour

1/2 cup – Extra virgin olive oil

1 cup – Sliced Portobello mushrooms
3 – Garlic cloves, minced

1 can (14 oz) – Quartered artichoke hearts, drained and well-rinsed
1 TB – Fresh Basil, finely chopped
3/4 cup – Dry Sherry
3/4 cup – Heavy cream (brought to room temperature)

Season the chicken moderately with salt and pepper. Place cutlets between two sheets of plastic wrap and, with a meat hammer or rolling pin, flatten to about ¼ – inch thickness. Marinate cutlets in milk for at least an hour and as many as 4 hours.

Heat olive oil to medium-high in a large saucepan. Dip chicken in egg bath, then dredge in flour, shaking off excess. Fry until nicely golden, about 3 minutes per side. Set aside on paper plate or paper towel-lined plate. Repeat with remaining chicken slices, adding a little more olive oil if necessary.

In the same pan, there should be about 1 TB of olive oil (adjust accordingly). Add sliced mushrooms and sauté for 5 minutes. Add garlic and stir for another minute or so. — Slowly pour Sherry into pan, scraping the pan with a flat wooden spoon to remove chicken/flour bits. Add basil and artichokes continue to cook until liquid is mostly evaporated.

Remove pan from heat; add heavy cream and toss mixture. Serve over angel hair pasta. Top with grated Parmesan, if desired. Season with salt as needed.

Makes 4 servings.

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Read the original on: The Unorthodox Epicure