Chicken with Wine and Vegetables

Title: Chicken with Wine and Vegetables
Categories: Chicken, Vegetables
Yield: 8 servings

4 Whole Chicken Breasts
1/2 ts Salt
1/4 ts Pepper
1/2 c Flour
4 tb Butter
1 lg Onion, Sliced
8 Mushrooms, Sliced
1 c Marsala
1/4 c Ginger Ale
1 1/2 ts Lemon Juice
14 oz Can Artichoke Hearts
2 c Uncooked Brown Rice
1 Green Onion, Sliced
1 c 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.