2 lbs. chicken
2 tbsp. oil
2 tbsp. butter
6 tbsp. dry white wine
1/2 c. butter
1 tbsp. lemon juice
1 lb. sliced mushrooms
1 (9 oz.) pkg. frozen artichoke hearts (or 9 oz. can of hearts, not marinated)

Cut the chicken into bite sized chunks. Sprinkle with flour, salt, and pepper. Heat the oil and 2 tablespoons butter. Saute the chicken, without browning. Remove from heat and place in oven to keep warm. Add wine to skillet and heat slightly. Add 1/2 cup butter and lemon juice. Saute the mushrooms and artichokes. Place chicken in a shallow pan and cover with the sauce. Good served with rice.