2 whole chicken breasts, skinned, boned and halved
Flour
1/4 c. butter
1/4 lb. mushrooms, sliced
1 (15 oz.) can artichoke hearts, rinsed and drained
1/2 c. canned chicken broth
1/4 c. dry white wine
2 tbsp. fresh lemon juice
Salt and pepper to taste

Coat chicken with flour. In a skillet, melt butter. Saute chicken until golden brown and cooked through. Remove to platter and cover with aluminum foil to keep it warm. Add mushrooms to hot skillet and saute for 2 minutes.

Stir in artichokes, broth, wine, lemon juice and seasonings. Cook, stirring occasionally, until liquid is reduced slightly. Return chicken to skillet and heat through. Serve immediately.