3 1/2 lb. fryer, cut up (I prefer chicken breasts)
3 tbsp. butter
2 tsp. Beau Monde (or seasoning salt)
8 sm. white onions
1 (4 1/2 oz.) can artichoke hearts, drain and cut in half
1 firm ripe tomato
1 tsp. Italian seasoning
1 tsp. shredded parsley
1/2 tsp. garlic powder
2 tbsp. water
1/4 c. Marsala wine
1/4 c. Parmesan cheese
Handful of fresh mushrooms, quartered (optional)

Brown chicken in butter until golden. Sprinkle with Beau Monde during browning. Put chicken in 2 quart casserole. Saute peeled, chunks of onion. Add artichoke hearts. Add water and stir constantly until all brown bits are dissolved. Add seasonings and combine, stirring. Add tomatoes and wine, stirring gently and pour mixture over chicken. Bake, covered, at 350 degrees for 50 minutes or until chicken is tender. Sprinkle with cheese and return to oven for 5 minutes. If you use the mushrooms, add with the tomatoes and wine.