4 lg. chicken breasts, boned
3/4 tsp. seasoned salt
1 jar marinated artichoke hearts
1 tbsp. flour
1/2 c. water
1/4 c. dry white wine
1 chicken bouillon cube
12 sm. mushrooms, halved
1 tbsp. parsley

Sprinkle chicken breasts with seasoned salt. Drain marinade from artichokes and save. Heat 3 tablespoons of marinade in skillet. Add chicken and brown slowly. Push chicken to one side, stir in flour; add water, wine and bouillon. Stir gently until mixture boils and thickens. Add mushrooms and artichokes, rearrange chicken and spoon sauce over all. Simmer 20 minutes. Sprinkle with chopped parsley. Serves 4.