Italian Chicken With Artichokes - cooking recipe

Ingredients

2 (6 oz.) jars marinated artichoke hearts
4 Tbsp. olive oil
1/4 c. flour
2 to 2 1/2 lb. chicken, cut in serving pieces
6 tomatoes, peeled and quartered
4 small cloves garlic, minced
1 lb. fresh mushrooms, trimmed and sliced
1 c. dry sherry
2 Tbsp. minced fresh parsley
1 1/2 tsp. salt
3/4 tsp. pepper
1 tsp. monosodium glutamate
1 tsp. dried oregano
2 tsp. dried basil
parsley sprigs
vermicelli, cooked per pkg. instructions

Preparation

Drain the artichokes, saving them for later and combine 1/2 of their liquid with the oil in a 10 to 12-inch skillet.
In a paper bag, place the flour and chicken, a few pieces at a time; shake and coat chicken well.
Brown the chicken on each side in the skillet over medium-high heat for about 5 to 7 minutes per side. Transfer the chicken to a 3-quart casserole dish.
Combine all the other ingredients, except the artichokes and parsley sprigs, in the browning skillet.
Simmer over medium-low heat for 10 minutes. Pour the sauce over the chicken and bake, uncovered, in a preheated 350\u00b0 oven for 50 minutes.
Add the artichoke hearts and adjust seasonings, if desired.
Bake, uncovered, for 10 more minutes.
Serve the chicken on a deep platter with buttered vermicelli in the middle, surrounded by the chicken and sauce. Garnish with parsley sprigs.
Serves 8.