1 (3 lb.) chicken quartered or cut in large serving pieces
Flour seasoned with salt and pepper
6 tbsp. butter
2 tbsp. flour
3/4 c. chicken bouillon
1/2 c. Rose or white wine
1/4 c. thinly sliced green onions, including tops
1 (4 oz.) can mushrooms
1 (9 oz.) pkg. frozen artichoke hearts, cooked

Triple recipe for 12 -- used 18 chicken breasts.

Dust chicken with seasoned flour. Melt 4 tablespoons butter in shallow baking pan. Place chicken in pan, skin side down; bake, uncovered, in moderate oven (350-375 degrees) 45 minutes to 1 hour or until almost tender.

Meanwhile, melt other 2 tablespoons butter in saucepan. Stir in flour. Add bouillon and wine; cook, stirring constantly until thickened and smooth. Remove chicken from oven.

Turn pieces over; sprinkle with onions, mushrooms, and cooked artichokes. Pour over sauce. Return to oven; reduce heat to 325 degrees. Bake 25-30 minutes longer. Yield 3-4 servings. Serve with Wild Rice Casserole.