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

Brown onions in 1 tbsp. butter. Salt and pepper chicken, roll in flour to cover and brown quickly in remaining butter. Place onions in dutch oven, then layer in chicken and mushrooms. Mix liquid ingredients, pour over all. Cook covered for 1 hour at 325 degrees. Add artichoke hearts and cook 1 2/ hour longer. Serve with brown rice.