8 half chicken breasts, boned & skinned
1/2 c. chicken broth
1/2 c. white wine
8 artichoke hearts, halved
Juice of whole lemon
1/3 c. capers
Flour
Salt & pepper
2 tbsp. butter
1 tbsp. crushed garlic

Toss chicken in flour and season with salt and pepper. Heat skillet and add 2 tablespoons butter and 1 tablespoon crushed garlic and chicken. Brown until golden. Add remaining ingredients. Cook until sauce thickens a little and chicken is done. Serve over buttered noodles or wild rice.