1 onion, sliced
3 tbsp. butter
Salt & Pepper to taste
4 boned chicken breasts, halved
1/2 c. flour
8 whole mushrooms
1 c. orange juice
1 c. marsala wine
1/4 c. ginger ale
Juice of 1/2 lemon
1 med. can artichoke hearts

Brown onions in 1 tablespoon 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 in 325 degree oven. Add artichoke hearts and cook 1/2 hour longer. Serve with brown rice. Serves 4.