Source: Houston Junior League Cookbook

Chicken New Boston
If you like chicken then try this delicious unique dish.
Serves: 6
Prep Time: 20 minutes
Cook Time: 45 minutes


3 tablespoons cooking oil
1/2 cup tarragon vinegar
1/2 cup lemon juice
2 broiling (2 pounds each) chickens, cut up for frying
2 eggs, slighly beaten
1 tablespoons water
2 cups corn flake crumbs
1/2 cup butter
1/2 cup onion, chopped
3/4 pound mushrooms, sliced
2 tablespoons butter
1 package frozen artichoke hearts, thawed
1 can condensed cream of mushroom soup
1 1/4 cups cream
1/4 cup sherry

Combine oil, vinegar and lemon juice; pour over the chicken. Refrigerate, covered, for 2 hours. Remove chicken from marinade; reserve marinade. blend eggs with water. Dip chicken in egg mixture; roll in 1-1/2 cups butter. Cook onion and cornflake crumbs. Brown chicken in the 1/2 cup butter. Cook onion and mushrooms in 2 tablespoons butter until onions are golden. Pour 2 tablespoons of the reserved marinade into bottom of large shallow casserole. Add browned chicken, onion, mushrooms and artichokes. Combine soup, cream and sherry. Pour over chicken. Cover. Bake at 350 degrees for 45 minutes. Remove cover. Sprinkle with remaining 1/2 cup cornflake crumbs. Bake, uncovered, for 15 minutes longer, or until chicken is tender.