Tom selleck's chicken with wine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | Butter |
| 1.00 | medium | Onion; sliced |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 8.00 | Chicken breasts halves; boneless | |
| ½ | cup | Flour |
| 8.00 | Mushrooms | |
| 16.00 | ounce | Artichoke hearts |
| 1.00 | cup | Orange juice |
| 1.00 | cup | Dry whie wine -or- marsala; wine |
| 1.00 | cup | Ginger ale |
| 2.00 | tablespoon | Lemon juice |
| Brown rice; cooked | ||
Directions
In skillet brown onion in butter. Salt and pepper chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onions in bottom of Dutch o ven; layer chicken and mushrooms. Mix liquid ingredients; pour over. Cook c overed for 1 hour at 325~. Add artichoke hearts; cook for another 30 minute s more. Serve with brown rice.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00