8 chicken breast halves, boned & skinned (about 4 oz. each)
2 tbsp. all purpose flour
4 tbsp. butter
4 tsp. safflower oil
1 bunch scallions, cut in 1" pieces
8 artichoke hearts, cut in quarters, or 1 (9 oz.) pkg. frozen artichoke hearts, thawed & halved
1/3 c. dry white wine
1 tbsp. lemon juice
2 tbsp. finely chopped fresh parsley
1/8 tsp. freshly ground black pepper

Dredge chicken breasts lightly in flour. Saute chicken in 3 tablespoons butter and the safflower oil in 12" skillet over medium high heat until firm and cooked through, about 7 minutes on each side. Add mushrooms and artichokes and cook over medium heat for 2 minutes. Transfer chicken, mushrooms and artichokes to warm serving platter and drain oil from skillet. Return pan to heat. Add remaining butter, wine, lemon juice, parsley and pepper to skillet and cook over medium heat for 2 minutes. Serve sauce along side chicken. Makes 8 servings.