Italian chicken with Artichokes
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1 clove garlic, minces
3 Tablespoons olive oil
1/4 cup flour
1 broiler fryer chicken, cut up and skin removed or chicken pieces
1 14oz can stewed tomatoes
1 14 oz can artichoke hearts, rinsed and drained
1 8oz can tomato sauce
1/2 cup dry white wine
1 teaspoon Italian seasoning, crushed
In a 12" skillet, heat 1 tablespoon oil. Cook onion, mushrooms, pepper and garlic til veggies are tender but not brown. Remove veggies and set aside.
In medium bowl, combine flour, salt and pepper. Add chicken pieces, a few at a time, coating all sides. Cook chicken in remaining hot oil over medium heat for 10 minutes or until brown, turning ocasionaly (sprinkle any remaining flour mixture over chicken before browning) Return veggies to skillet; add undrained tomatoes, artichoke hearts, tomato sauce, wine and Italian seasoning, Heat to boiling. reduce heat and simmer, covered, for 35-40 minutes or until chicken is tender and no pink remains, stirring once or twice.
Remove chicken to serving platter, boil sauce gently, uncovered for 5 minutes or until desired consistency. Serve chicken and sauce over hot cooked pasta or rice.