2 lg. chicken breast, boned, skinned & halved
Flour
3 tbsp. butter
10 mushrooms, sliced
1 (15 oz.) can artichoke hearts, rinse & drain
1/2 c. chicken stock
1/4 c. white wine
Juice of 1/2 lemon
Fresh ground pepper

Dredge chicken with flour. Shake off excess. Heat butter in medium skillet. Add chicken. Saute until golden brown and cooked. Transfer to heated platter. Add mushrooms. Saute 2 minutes. Stir in artichoke hearts, stock, wine, lemon and pepper. Let cook until sauce is reduced slightly. Return chicken and warm thoroughly. 4 servings. Veal may be used in place of chicken.