Italian Chicken With Artichokes

• 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

1. Drain the artichokes, saving them for later and combine 1/2 of their liquid with the oil in a 10 to 12-inch skillet.
2. In a paper bag, place the flour and chicken, a few pieces at a time; shake and coat chicken well.
3. 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.
4. Combine all the other ingredients, except the artichokes and parsley sprigs, in the browning skillet.
5. Simmer over medium-low heat for 10 minutes. Pour the sauce over the chicken and bake, uncovered, in a preheated 350u0b0 oven for 50 minutes.
6. Add the artichoke hearts and adjust seasonings, if desired.
7. Bake, uncovered, for 10 more minutes.
8. Serve the chicken on a deep platter with buttered vermicelli in the middle, surrounded by the chicken and sauce. Garnish with parsley sprigs.
9. Serves 8.

olive oil, flour, chicken, tomatoes, garlic, fresh mushrooms, sherry, parsley, salt, pepper, monosodium glutamate, oregano, basil, parsley sprigs, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008696 (may not work)