Chicken With Artichoke Hearts - cooking recipe

Ingredients

3 Tbsp. hot salad oil
3 whole large chicken breasts, boned and each cut in half
1 lb. small white onions
6 medium-sized carrots, sliced
1 1/2 c. water
2 Tbsp. dry sherry
1 1/4 tsp. salt
1/4 tsp. pepper
1 chicken-flavor bouillon cube or envelope
2 (9 oz.) pkg. frozen artichoke hearts
1/4 c. frozen peas
1/2 c. milk
3 Tbsp. all-purpose flour
1/2 (10 oz.) bag spinach

Preparation

In 5-quart Dutch oven over medium-high heat, in 2 tablespoons salad oil cook chicken breasts until browned on all sides.
With tongs, remove chicken to medium-sized bowl.