1/4 c. flour
Salt and freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts, drained and quartered
8 thin lemon slices

1. Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts in flour to coat; shake off excess.

2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.

3. Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return chicken to pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.

4. Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon slices.