Baked Fried Chicken(Low-Fat)

• 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

1. In large frypan, place butter and oil; heat to medium temperature until butter melts.
2. Add chicken and cook, turning, for about 10 minutes, or until brown on all sides.
3. Remove chicken; place in baking pan or casserole.
4. In same frypan, saute mushrooms for about 5 minutes, or until tender.
5. Stir in flour. Add soup, wine and water; simmer, stirring, for about 10 minutes, or until sauce thickens.
6. Stir in cream, salt, tarragon and pepper; pour over chicken.
7. Bake, uncovered, in a 350u0b0 oven for 60 minutes.
8. Mix in artichoke hearts, green onions and parsley.
9. Bake about 5 more minutes, or until fork can be inserted in chicken with ease.
10. Makes 4 servings.

corn meal, flour, oregano, basil, ground pepper, garlic, egg, chicken breasts, chicken, butter, cooking oil, fresh mushrooms, flour, cream of chicken soup, white wine, water, cream, salt, tarragon leaves, pepper, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456769 (may not work)