| 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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