| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Atlanta | Easy, Poultry | 4 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | t | Salt |
| 1 | t | Pepper |
| 2 1/2 | To 3 pounds chicken pieces | |
| 1/4 | c | Margarine |
| 3/4 | c | Chicken broth |
| 3/4 | c | Dry sherry |
| 1 | 16 oz. can artichoke hearts | |
| drained | ||
| 2 | Tomatoes, cut into wedges | |
| 1 | Sized onion, sliced | |
| 1/2 | Sized green bell pepper | |
| sliced |
INSTRUCTIONS
Combine flour, salt, and pepper in a paper bag. Shake chicken pieces in bag. Brown chicken in margarine, turning pieces once. Reduce heat and add broth and sherry. Cover and simmer 45 minutes. Add vegetables, cover, and cook 15 minutes longer. Yield: 4 to 6 Prep Time: 30 minutes Cooking Time: 1 hour. Source: Atlanta Cooknotes. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 12, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 1937.3mg
Potassium: 1060.5mg
Carbohydrates: 47.9g
Fiber: 9.9g
Sugar: 3.8g
Protein: 15.5g