Fmsie's Skillet Chicken

Serves 2

ingredients

1 6 oz jar marinated artichoke hearts
1 tbsp. fresh lemon juice
1/2 tsp. pressed fresh garlic
4 frying chicken pieces
1/2 cup dry white wine
1/4 cup water
1 chicken bouillon cube, crumbled
4 new potatoes, halved
12 small fresh mushrooms, halved
1 tbsp. parsley

directions

Drain and save marinade from artichokes. Spoon off oil and reserve. Combine remaining liquid with lemon juice and garlic, pour over chicken and refrigerate for several hours. When ready to cook, heat reserved oil in a heavy 10 inch skillet. Set lid slightly ajar and brown over medium heat for 7 to 10 minutes. Spoon off and discard fat from pan. Turn chicken pieces skin side up. Add wine, water, marinade, bouillon and potatoes. Bring to boil. Cover skillet, turn heat low and cook until potatoes are tender, about 15 minutes. Add mushrooms and artichoke hearts, cutting larger ones in half if desired. Stir gently and sprinkle with parsley. Cover and cook five more minutes. Put chicken and veggies in serving platter and keep warm. Boil liquid in pan rapidly until reduced to consistency of light cream. Pour over chicken.

Source: Susan