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TOM SELLECK'S CHICKEN
(With Wine and Vegetables)
4 boned chicken breasts,
halved
1 c. orange juice
1 c. Marsala wine
1/4 c. ginger ale
1/2 lemon
1 onion, sliced
1 medium can artichoke hearts
1/2 c. flour
salt and pepper to taste
8 whole mushrooms
1 Tbsp. butter

Brown onions in 1 tablespoon butter. Salt and pepper
chicken to taste. Roll chicken in flour to cover. Brown
chicken quickly in remaining butter. Place onions in Dutch
oven, followed by a layer of chicken and then 1 of mushrooms.
Mix liquid ingredients and pour over all. Cook, covered, 1
hour at 325 degrees. Add artichoke hearts and cook 30 minutes longer.
Serve with brown rice.

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