6 chicken breasts
2 tbsp. butter
2 tbsp. olive oil
1/2 med. onion, minced
3 cloves garlic, minced
2-3 c. mushrooms, sliced
1 sm. can chicken broth
1/2 pt. heavy cream
1 can artichoke hearts

Pound chicken breasts with a mallet or rolling pin. Dredge in flour. Heat oil and butter, add chicken. Cook until light brown. Remove to casserole. Cook onions, garlic and mushrooms in remaining oil and butter. Add chicken broth and heavy cream. Slice artichoke hearts, spread on top of chicken mixture. Bake at 350 degrees until hot, 1/2 hour to 45 minutes.