1 can (16 oz.) artichoke hearts (sliced)
2 c. chicken broth
1 c. Italian seasoned bread crumbs
1 c. celery leaves
2 c. dry white wine
Salt and pepper to taste
1 lb. chicken cutlets (thin sliced)

Prepare the broth: Mix broth, wine, salt and pepper and celery leaves in a large frying pan. Cover and cook at medium heat for 10 minutes.

While broth is cooking mix the bread crumbs with the chicken cutlets. Make sure each cutlet has an even coating. Place each cutlet in the broth. Turn each cutlet once after about 5 minutes. Continue to cook the above at medium heat for 30 minutes. After 30 minutes add the drained artichoke hearts and simmer for 10 minutes. Serve with rice or pasta and French bread.