8 boneless, skinless chicken breasts
1 can artichoke hearts in water, drained
Flour
2 tbsp. capers
1/3 c. white wine
Wide egg noodles, buttered, with salt and pepper
Juice of 1 whole lemon
1/2 c. chicken broth
Unsalted butter
1 tsp. crushed garlic
Salt and pepper to taste

Melt 2 tablespoons (or so) butter with crushed garlic in large skillet. Dredge chicken breast halves in flour seasoned with black pepper. Brown until golden, turn over and continue cooking chicken until golden in color, then remove chicken. Add to pan drippings chicken broth, white wine, lemon juice, capers, and artichokes, drained and cut into small pieces of halves and quarters. Cook sauce until it has drained and thickened and reduced somewhat. Add chicken to heat through. Serve chicken over buttered noodles with a green vegetable.