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Chix-Italian lemon
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| Yield: servings | |
| 3 lb | boned chix |
| 2 lb | flour |
| 2 med | onions-thin sliced |
| 1/2 lb | mushies-sliced |
| 3 tbsp | olive oil |
| 2 cloves | garlic |
| 1/2 pint | dry white wine |
| 1/4 pint | chix stock |
| 1 | bay leaf |
| 3 tbsp | chopped parsley |
| 1 or 2 | lemons |
| 20 oz | artichoke hearts rinsed |
Flour chix saute onions + mush in large casserole. Add garlic r chix
wine+ some stock to covem chix. simmer 10 min. Add seasoning+
artichoke. Put lemon slices on top + cook another 15 min. Serve on rice
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