Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. This is from one
of my MIL's clippings from Women's Day. Date unknown.

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