Chicken with Artichokes

1 C. chopped onion
1 C. sliced fresh mushrooms
1/4 C. chopped green pepper
1/4 C. chopped carrot
1 clove garlic, minced
3 Tbsp. olive oil
1/4 C. all-purpose flour
1 (2-1/2 to 3 lb.) broiler-fryer chicken, cut up and skin removed
1 (14.5oz or 16oz.) can stewed tomatoes
1 (14oz.) can artichoke hearts, drained and halved
1 (8oz.) can tomato sauce
1/2 C. dry white wine
1 tsp. italian seasoning
cooked, drained pasta or rice
1/2 tsp. salt
1/4 tsp. pepper

1. In a 12-inch skillet heat 1 Tbsp. of oil.  Cook onion, mushrooms, sweet pepper, carrot and garlic until vegetables are tender but not brown.  Remove vegetables from skillet; set aside.

2. In a medium bown combine flour, salt and pepper.  Add chicken pieces, a few at a time, coating all sides.  Cook chicken in remaining hot oil over medium heat for 10 minutes or until brown, turning occasionally (sprinkle any remaining flour mixture over chicken before browning).  Return vegetables to skillet; add undrained tomatoes, artichoke hearts, tomato sauce, wine and Italian seasoning.  Heat to boiling.  Reduce heat and simmer, covered, for 35-40 minutes or until chicken is tender and no pink remaines, stirring once or twice.

3. Transfer chicken to serving platter; keep warm.  Boil sauce gently, uncovered, for 5 minutes or until desired consistency,  Serve chicken and sauce over hot cooked pasta or rice, if desired.

Nutrition: 402 calories; 13g fat; 3g sat fat; 40g carbs; 29g protien