Bone and halve the chicken breasts. Drain the artichoke hearts. Wash the
chicken and pat dry. Season the chicken with salt and pepper. Place flour
in a shallow bowl. Add chicken pieces and turn to coat; shake off excess
flour. In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook
chicken, in two batches, until browned on all sides; remove and set aside.
Preheat oven to 325øF. Melt remaining 1 Tbsp butter in Dutch oven over
medium high heat. Add onion. Cook, stirring, 8 - 10 minutes, until golden.
Add browned chicken and mushrooms. In small bowl, mix orange juice,
Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover
and bake 45 minutes. Add artichoke hearts; bake 15 minutes or until
chicken is tender. Prepare the brown rice according to the package
directions. Add green onion. Serve with the chicken and sauce. Garnish
with lemon slices and scallion if desired.

Makes 8 servings.