CHICKEN ROSE

Annemarie McLaughlin Dineen

 

  • 1 chicken, cut up
  • Flour seasoned with salt, pepper, fine herbs
  • 6 tbsp margarine
  • 2 tbsp flour
  • 3/4 C chicken broth
  • 1/2 C Rose wine
  • 1/4 C chopped green onions
  • 6 oz. sliced mushrooms
  • 1 jar marinated artichoke hearts

 

Dust chicken in flour, Melt 4 tbsp margarine in Pyrex dish. Place chicken in dish skin side down. Bake uncovered at 350 for 45 minutes.

Melt remaining 2 tbsp margarine in saucepan. Stir in flour. Add broth and wine. Cook stirring constantly until thick and smooth.

Turn chicken in baking dish. Sprinkle with onions, mushrooms, and artichokes, Pour sauce over chicken and vegetables. Bake at 325 for 30 minutes, Serves 6.

 

�