Chicken Alderette - cooking recipe

Ingredients

2 lb. boneless skinless chicken breasts
flour
vegetable or olive oil
1/2 c. butter
1 tsp. chopped garlic
1 can artichoke hearts, sliced
1 can straw mushrooms
1 medium red pepper
1 c. white wine
1/3 c. fresh lemon juice
2 tsp. parsley
salt and pepper
1 roasting chicken (3 lb. or more)
1 1/2 tsp. salt
1/4 tsp. pepper
16 small white onions, peeled
12 small red potatoes
3 Tbsp. butter or margarine
3 Tbsp. vegetable oil
1/2 c. boiling water
1 envelope instant chicken broth
1 tsp. leaf basil, crumbled
1 Tbsp. parsley
4 to 5 red or green peppers, uncooked
1 c. cooked brown rice
1 c. cooked bulgur
2 cloves garlic, crushed or pressed
1 medium onion, finely chopped
1 large carrot, coarsely shredded
1 small to medium zucchini, finely chopped
2 tsp. parsley*
1 tsp. basil*
1 tsp. marjoram*
1 tsp. thyme*
1 egg, beaten
salt and pepper to taste

Preparation

*Use fresh herbs, if possible, and double amounts.