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Main dishes Poultry

CHICKEN GARDEN SKILLET

CHICKEN GARDEN SKILLET

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Course Main dishes, Poultry

Ingredients
  

  • 1/4 cup oil
  • seasoned flour for dredging
  • 3/4 cup chicken bouillon
  • 3/4 cup sherry
  • 1 pkg frozen artichoke hearts
  • 2 tomatoes fresh, cut in wedges
  • 1 onion sliced
  • 1/2 green pepper sliced
  • salt & pepper to taste
  • rice for serving

Instructions
 

  • Preheat skillet to 360 degrees. Dredge chicken in seasoned flour. Brown slowly in 1/4 cup hot fat. Reduce to 230 degrees, add 3/4 cup bouillon and 3/4 cup cooking sherry. Cover, cook 45 minutes. Push chicken aside, add 1 package frozen artichoke hearts, 2 fresh tomatoes cut in wedges, 1onion, 1/2 green pepper sliced. Sprinkle with salt. Cover and cook about 15 minutes. Serve on rice; double vegetables for more than 4.
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