2 boneless, skinned chicken breasts or 4 veal medallions, pounded thin,
dredged in flour, and browned in good olive oil

Remove meat from pan, but do not remove oil. To the oil in the pan, add 1 cup sliced fresh mushrooms, 1 tablespoon drained capers, 2 minced garlic cloves, 1 tablespoon minced parsley, 1 small tin artichoke hearts, juice of 1 lemon, and 1 cup white wine. Cook for a couple of minutes until slight boiling occurs. Add cooked meat and pour all over cooked, buttered noodles. Serves 4.