4 skinless, boneless chicken breasts or 6 to 8 skinless, boneless chicken
thighs
6 cloves of garlic
8 plum tomatoes
1 lb. fresh mushrooms
Salt, pepper, fresh sweet basil, and parsley to taste
1/2 c. sherry
1 (14 oz.) can whole artichoke hearts, drained and quartered
2 tsp. lemon juice

Need 2 frying pans. In larger pan, put about 1/4 cup olive oil. Slice garlic cloves and saute until golden brown. Do not burn. Wash and slice mushrooms; add to garlic. Saute about 3 to 5 minutes. Dice tomatoes and add 2/3 to garlic and mushrooms. Add basil, salt, and pepper. Cut chicken into bite size pieces.

Brown in 2nd pan with a trace of oil. Add chicken to first pan and continue to simmer, stirring occasionally. In 2nd pan with a trace of oil, warm up artichokes. Add remaining tomatoes to 2nd pan with artichokes. Season with salt and pepper. Saute for 5 to 6 minutes. While artichokes and tomatoes are cooking; add lemon juice to chicken. Can be served with rice or mostacciole. Place rice or macaroni on a platter and cover with chicken mixture and top with artichoke mixture.