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
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Cook artichokes according to package with 1 can water chestnuts.
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Dust chicken with seasoned flour.
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Melt 4 T butter in shallow baking pan (9×13).
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Place chicken skin side down in pan.
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Bake uncovered at 375 degrees for 45 min to 1 hour.
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Meanwhile melt 2 T flour with 6 T flour, chicken broth and wine stirring constantly until thickened.
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Remove chicken.
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Lower oven temp to 325 degrees
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Turn chicken over, sprinkle with onions, mushrooms, artichoke hearts and water chestnuts.
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Pour sauce over all.
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Return to a 325 degree oven and bake 25-30 minutes longer.