8 boneless, skinless chicken breasts
Flour (seasoned with pepper, tarragon & garlic powder)
3 tbsp. butter
1 tbsp. crushed garlic
1/2 c. chicken broth
1/2 c. white wine
Juice of 1 whole lemon
2 tomatoes, diced
1 can artichoke hearts, drained (cut up)
1 onion, wedged

Melt butter with garlic in large skillet. Dip chicken in flour with seasonings. Brown until golden, turn and brown, then remove chicken. Add to pan and artichokes. Cook sauce until it has thickened. Add tomatoes and chicken to heat through. Serve over rice or noodles.