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 325

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