Baked "Fried" Chicken(Low-Fat) - cooking recipe

Ingredients

1/2 c. corn meal
1/2 tsp. flour
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. ground pepper
1 clove minced garlic
1 whipped egg white
4 boneless, skinless chicken breasts
1 broiler-fryer chicken, cut in parts
4 Tbsp. butter
1 Tbsp. cooking oil
1 (8 oz.) pkg. fresh mushrooms, sliced
1 Tbsp. flour
1 (11 oz.) can cream of chicken soup
1 c. dry white wine
1 c. water
1/2 c. cream
1 tsp. salt
1/4 tsp. tarragon leaves
1/4 tsp. pepper
1 (15 oz.) can artichoke hearts, drained
6 green onions (green and white parts included), chopped
2 Tbsp. chopped parsley

Preparation

In large frypan, place butter and oil; heat to medium temperature until butter melts.
Add chicken and cook, turning, for about 10 minutes, or until brown on all sides.
Remove chicken; place in baking pan or casserole.
In same frypan, saute mushrooms for about 5 minutes, or until tender.
Stir in flour. Add soup, wine and water; simmer, stirring, for about 10 minutes, or until sauce thickens.
Stir in cream, salt, tarragon and pepper; pour over chicken.
Bake, uncovered, in a 350\u00b0 oven for 60 minutes.
Mix in artichoke hearts, green onions and parsley.
Bake about 5 more minutes, or until fork can be inserted in chicken with ease.
Makes 4 servings.