| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Poultry | 4 | Servings |
INGREDIENTS
| 1 | (3-lb) chicken; cut up | |
| 3 | tb | Oil |
| Lawry's seasoned salt | ||
| Pepper | ||
| Flour | ||
| 1 | Jar (6-oz) marinated artichoke hearts; drained | |
| 1 | Jar (6-oz) marinated mushrooms; drained | |
| 2 | c | Tomatoes; fresh or canned, drained |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Basil |
| 1/2 | ts | Oregano |
| Cavender's Greek seasoning to taste | ||
| 1/2 | c | Sherry |
INSTRUCTIONS
Preheat oven to 350°. Heat oil in frying pan. Season chicken with salt and pepper and dredge in flour. Brown chicken in oil. Place in a 9x13 casserole. Add marinated artichokes and mushrooms. Mix together tomatoes, garlic, basil and oregano and pour over chicken. Sprinkle with Cavender's. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Add sherry during last 30 minutes. Yield: 4 to 6 servings. CYNTHIA WEBER (MRS. JAMES R.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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