2 lbs. chicken or 6 breasts
2 tsp. oil
Flour
6 oz. marinated artichoke hearts
1 lb. can peeled tomatoes
2 garlic cloves
1 1/4 tsp. salt
1 tsp. MSG
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1/2 c. sherry
1/2 lb. mushrooms (sliced thinly)

Coat chicken in flour, fry in oil until dark brown. Put all ingredients, except for mushrooms and chicken into blender. Blend well. Put chicken in 9 x 13 inch pan. Add mushrooms on top. Pour sauce over chicken. Cook for 1 hour 15 minutes at 350 degrees. Serve over rice.