4 pieces boned, skinless chicken breast
4 tbsp. butter, butter or oil
10 lg. fresh mushrooms, sliced
1 (15 oz.) can artichoke hearts, rinsed, drained & quartered
1/2 c. chicken stock or broth
1/4 c. white wine
1 bunch green onions, chopped (opt.)
Juice of 1/2 lemon
Salt & pepper to taste

Not marinated.

Dredge chicken in flour. Saute in oil, butter. Remove and keep warm. Add mushrooms and onions to skillet and saute 1 to 2 minutes. Stir in artichokes, stock, wine, lemon juice, salt and pepper. Cook until sauce is slightly reduced. Return chicken to skillet and warm thoroughly. Serve over pasta or rice. Serves 4.