| 1 | Bone and halve the chicken breasts. |
| 2 | Drain the artichoke hearts. |
| 3 | Wash the chicken and pat dry. |
| 4 | Season the chicken with salt and pepper. |
| 5 | Place flour in a shallow bowl. |
| 6 | Add chicken pieces and turn to coat; shake off excess flour. |
| 7 | In a dutch oven, melt 3 tbsp of the butter over medium heat. |
| 8 | Cook chicken, in two batches, until browned on all sides; remove and set aside. |
| 9 | Preheat oven to 325°F. |
| 10 | Melt remaining 1 tbsp butter in dutch oven over medium high heat. |
| 11 | Add onion. |
| 12 | Cook, stirring, 8 - 10 minutes, until golden. |
| 13 | Add browned chicken and mushrooms. |
| 14 | In small bowl, mix orange juice, marsala, ginger ale and lemon juice; pour over chicken and mushrooms. |
| 15 | Cover and bake 45 minutes. |
| 16 | Add artichoke hearts; bake 15 minutes or until chicken is tender. |
| 17 | Prepare the brown rice according to the package directions. |
| 18 | Add green onion. |
| 19 | Serve with the chicken and sauce. |
| 20 | Garnish with lemon slices and scallion if desired. |
| 21 | This is from one of my mil"s clippings from women"s day. |
| 22 | Date unknown. |
