2 boned breasts
1 can artichoke hearts
1 lemon, sliced
Parsley
Butter
Cooking oil
Flour
Salt and pepper
Onions
Fresh mushrooms
Garlic

Chop meat into bite sized morsels. Toss meat into flour, salt, and pepper; throw into fry pan where oil, butter, and sliced garlic cloves are already being sauteed. When meat is browned, add sliced onions, mushrooms, and artichoke hearts. Simmer for awhile until all the flavors connect if desired. Flavor with a soup can of vin blanc or lemon juice. Refrigerate overnight and reheat before serving. Top with fresh parsley and lemon slices.