1 frying chicken, cut up or 8 chicken pieces
1/2 c. flour
1 tsp. seasoned salt
Monosodium glutamate
2 tbsp. salad oil
3 tbsp. butter
3/4 c. canned chicken broth
3/4 c. sherry
1 (8 oz.) pkg. frozen artichoke hearts
1 med. onion, sliced
1/2 green pepper, sliced
2 tomatoes, cut in wedges
Salt

Dredge chicken in the flour which has been mixed with 1 teaspoon seasoned salt and 1/2 teaspoon monosodium glutamate. Place oil and butter in electric skillet; preheat to 360 degrees. Brown chicken pieces in hot fat, turning once. Add chicken broth and sherry. Reduce heat to 230 degrees; cover and cook for 30 to 40 minutes, or until chicken is almost tender. Add more chicken broth if necessary. Push chicken to one side; add artichoke hearts, onion, green pepper and tomatoes. Season vegetables with salt and monosodium glutamate. Cover and cook just until vegetables are tender, about 15 minutes. Serve with sauce. Makes 4 servings.