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CHICKEN WITH WINE AND VEGETABLES

Category:    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 325F.  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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