6 skinless, boneless chicken breast halves
Salt and pepper
3 tbsp. olive oil
8 garlic cloves, crushed
1/4 lb. mushrooms, sliced
1 (14 oz.) can artichoke hearts
2 tbsp. Chardonay or dry Marsala wine
1 tbsp. lemon juice

Season the chicken with salt and pepper. In a large frying pan warm the olive oil over medium heat. Add 1/2 of the garlic and cook 1 minute. Add chicken and cook until lightly browned. Remove to a warm serving platter.

Add some olive oil to the pan if necessary and cook remaining garlic about 1 minute. Add mushrooms; cook until tender. Add artichokes and cook until heated through. Add wine and lemon juice; bring to a boil. Stir continuously until mixture thickens slightly. Pour over chicken and serve with rice or noodles.