4 chicken breast halves (boneless)
1/2 c. flour
2 tbsp. butter
1 (16 oz.) can artichoke hearts, drained and quartered
1 c. whipping cream
1/2 tsp. pepper
1 tbsp. lemon juice
Hot, cooked pasta

Place each piece of chicken between two sheets of wax paper. Flatten to 1/4 inch thickness, using meat mallet or rolling pin. Dredge chicken lightly in flour. Melt butter in a large skillet over medium heat. Add chicken and cook 5 minutes on each side or until golden brown. Cover and cook 5 minutes. Drain drippings from pan. Add artichokes and next 3 ingredients; cook, stirring constantly, over low heat until sauce is thickened. Serve over hot, cooked pasta. Yield: 4 servings.