4-6 chicken breasts, boned & skinned
2 tbsp. butter
1 can artichoke hearts, not drained
Mushrooms, as many as you want
3 tbsp. butter
1 tsp. each of sage, parsley, tarragon, rosemary
1-2 tbsp. flour
1-2 tbsp. red or white wine
Green onions, as many as you want

Brown chicken lightly in butter. Remove and place in a casserole dish. Put artichoke hearts on top of chicken, reserving juice.

In remaining butter, add rest of butter, parsley, mushrooms, wine, green onions, artichoke juice. Saute until onions are clear. Add flour to thicken juice. Add spices and pour over chicken. Bake, covered at 375 degrees for 40 to 50 minutes. Good with rice and a green salad.