• 6 whole chicken breasts
• 2 (8 oz.) jars marinated artichoke hearts, with juice
• 2 c. fresh mushrooms, sliced
• 1½ c. white cooking wine
• ¾ c. butter, sliced
• 1½ c. chicken broth

Chicken:

• 5 eggs, beaten with ¹⁄3 c. milk
• 3 c. flour
• 2 tsp. salt
• 2 tbsp. granulated chicken bouillon
• 1 tsp. pepper
• 2 c. vegetable oil (for frying)

Preheat oven to 325°. Slice chicken breasts in half, cut each half diagonally in thirds, creating a thin flat piece of chicken. Pound with meat tenderizer until thin. In a bowl wisk milk and eggs together.

Combine flour, chicken bouillon and pepper in a separate bowl, mix well. Dip chicken in egg mixture. Coat chicken in flour, covering completely.

Heat oil in heavy skillet, fry chicken until golden, turning twice. Line a 9″ x 13″ pan with layered chicken pieces, spread mushrooms and artichokes (with marinade) on top. Pour chicken broth and white wine over chicken, helping create a clear gravy. Sprinkle 2 tbsp. granulated chicken bouillon over mixture. Using cold butter slices, spread evenly over top of Chicken Angeline. Cover with foil, bake 1 hour at 325°.

Can be made a day in advance, just wait to pour the liquid over it until you are ready to bake. (If more gravy is desired, add more chicken broth after completely baked.) Serve chicken pieces on top of mashed potatoes topped with clear gravy.