Preheat skillet to 360 degrees. Dredge chicken in seasoned flour. Brown slowly in 1/4 cup hot fat. Reduce to 230 degrees, add 3/4 cup bouillon and 3/4 cup cooking sherry. Cover, cook 45 minutes. Push chicken aside, add 1 package frozen artichoke hearts, 2 fresh tomatoes cut in wedges, 1onion, 1/2 green pepper sliced.

Sprinkle with salt. Cover and cook about 15 minutes. Serve on rice; double vegetables for more than 4.