6 chicken breasts (or 1 fryer, cut up)
Seasoned flour
1/4 c. oil
3/4 c. chicken broth
3/4 c. dry sherry
1 (9 oz.) pkg. frozen artichoke hearts
2 tomatoes (cut in wedges)
1 med onion (sliced in rings)
1/2 med. green pepper (sliced in rings)
Salt

Coat chicken with seasoned flour. Brown evenly in hot oil in skillet. Reduce heat, add broth and sherry, cover and cook 45 minutes.

Add next four ingredients (vegetables), sprinkle with salt, cover and continue cooking about 15 minutes.

Good served with rice.

Serves 6.