Chicken Alderette

• 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

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

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=978787 (may not work)