Chicken with wine and vegetables
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole Chicken Breasts | |
| ¼ | teaspoon | Pepper |
| 4 | tablespoons | Butter |
| 8 | Mushrooms, Sliced | |
| ¼ | cup | Ginger Ale |
| 14 | ounces | Can Artichoke Hearts |
| 1 | Green Onion, Sliced | |
| ½ | teaspoon | Salt |
| ½ | cup | Flour |
| 1 | large | Onion, Sliced |
| 1 | cup | Marsala |
| 1½ | teaspoon | Lemon Juice |
| 2 | cups | Uncooked Brown Rice |
| 1 | cup | Orange Juice |
Directions
Bone and halve the chicken breasts. Drain the artichoke hearts.
Wash the chicken and pat dry. Season the chicken with salt and pepper. Place flour in a shallow bowl. Add chicken pieces and turn to coat; shake off excess flour. In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook chicken, in two batches, until browned on all sides; remove and set aside. Preheat oven to 325øF. Melt remaining 1 Tbsp butter in Dutch oven over medium high heat. Add onion. Cook, stirring, 8 - 10 minutes, until golden. Add browned chicken and mushrooms. In small bowl, mix orange juice, Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover and bake 45 minutes. Add artichoke hearts; bake 15 minutes or until chicken is tender. Prepare the brown rice according to the package directions. Add green onion. Serve with the chicken and sauce.
Garnish with lemon slices and scallion if desired. This is from one of my MIL's clippings from Women's Day. Date unknown.