Chicken with wine and vegetables

Yield: 8 servings

Measure Ingredient
4 \N Whole Chicken Breasts
¼ teaspoon Pepper
4 tablespoons Butter
8 \N Mushrooms, Sliced
¼ cup Ginger Ale
14 ounces Can Artichoke Hearts
1 \N 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

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.

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