Categories: Recipe from my Youth

Ingredients

• 1 - 2 1/2-3 lb Chicken cut in serving pcs seasoned with flour, salt and pepper
• 6 T butter or margarine
• 6 T flour
• 3/4 cup chicken boullion (canned or cubed)
• 1/2 cup wine (white or red)
• 1/4 cup thinly sliced green onions including tops
• 1 - 4 oz can sliced mushrooms
• 1 - 7 oz pkg. frozen artichoke hearts
• 1 can water chestnuts

Directions

1. Cook artichokes according to package with 1 can water chestnuts.

2. Dust chicken with seasoned flour.

3. Melt 4 T butter in shallow baking pan (9×13).

4. Place chicken skin side down in pan.

5. Bake uncovered at 375 degrees for 45 min to 1 hour.

6. Meanwhile melt 2 T flour with 6 T flour, chicken broth and wine stirring constantly until thickened.

7. Remove chicken.

8. Lower oven temp to 325 degrees

9. Turn chicken over, sprinkle with onions, mushrooms, artichoke hearts and water chestnuts.

10. Pour sauce over all.

11. Return to a 325 degree oven and bake 25-30 minutes longer.

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