1 lb. chicken breasts (boneless cutlets)
1 lg. jar artichoke hearts, in oil
1 can mushrooms
2 c. Progresso flavored bread crumbs
3 eggs
1/2 c. Berio oil
Salt to taste

Clean chicken cutlets well and dip in beaten eggs, turn in bread crumbs and saute in heated oil in large frying pan; when lightly browned, add jar of artichoke hearts and mushrooms; add 1/2 cup water, simmer in covered pan for 10 to 15 minutes. Serves 4.