4 boned chicken breasts, boned
1 c. orange juice
1 c. Marsala wine
1/4 c. ginger ale
1/4 lemon
1 onion, sliced
1/2 c. flour
Salt, pepper
8 whole mushrooms
1 med. can artichoke hearts
3 tbsp. butter

Brown onions in 1 tablespoon butter, salt and pepper chicken after washing. Roll in flour to cover. Brown quickly in remaining butter. Place onions in bottom of Dutch oven. Over this, layer chicken and mushrooms.

Mix liquid ingredients and pour over. Cook, covered, for 1 hour at 325 degrees. Add artichoke hearts and cook for 1/2 hour more. Serve with brown rice.