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1/2 cup flour
Put the flour, oregano, parsley, salt and pepper in a paper bag. Wash the chicken and then put 1 or 2 pieces in the bag at a time, shaking the bag to coat the pieces with the flour and seasonings.
Put the oils in a large frying pan and brown the chicken on both sides. When they're golden brown, put them into a baking dish. Put the cooked and drained artichoke hearts on top of the chicken.
Now add the mushrooms, onion, and garlic to the oil and sauté them until soft. Add the wine and scrape up all of the brown pieces from the bottom of the pan. Pour this sauce on the chicken.
Cover the pan and bake for 1/2 hour at 350°F.
Poster's Notes:
Posted by Avril Adelman
Nutritional Info Per Serving: N/A
1 3-to-4-pound chicken, cut in eighths
2 tsp. oregano
1/8 cup olive oil
1/8 cup vegetable oil
1 tbsp. parsley flakes
1-1/2 cups mushrooms, sliced
2 tsp. salt (optional)
1/2 cup dry white wine
1/2 tsp. black pepper
2 tbsp. green onions, sliced
8 cooked artichoke hearts
1 clove garlic, minced
For the artichoke hearts, frozen has more flavor than canned.