Chicken with Artichokes and Mushrooms

Source: Judy Pistrang

Serves 8

12 pieces boneless chicken breast or boneless chicken thighs

flour, salt, pepper (use gluten free flour to make this recipe gluten free)

2 T oil

2 T margarine

1 large onion, chopped

2 cloves garlic, peeled and split in half

1/2 tsp oregano

1 cup dry sherry or marsala

1/2 to 1 cup chicken broth

1/2 lb. sliced mushrooms

1 to 2 cans artichoke hearts, drained

Pound chicken gently. Sprinkle chicken with salt and pepper and dredge in flour. Brown in oil and margarine and sliced garlic till tender and light brown. Remove chicken and saute onion, adding more oil if necessary. Add mushrooms and saute slightly. Place chicken back in pan with onion. Add oregano and marsala and cook a minute longer. Remove chicken from pan and put it in a casserole dish. Add broth to the marsala and simmer a minute. Pour over chicken. Add artichokes. Cover and bake at 350 (or simmer on top of the stove) for about 1/2 to 3/4 hour.