2 lg. boneless chicken breasts, cut in chunks & floured
1 can artichokes (not marinated), cut in chunks
1 clove garlic, minced
1/2 cube chicken bouillon, dissolved in 1 c. water
1/2 lemon
Butter & butter

In electric fry pan or large skillet, melt 1 tablespoon butter. Brown the garlic. Saute the floured chicken until browned. Remove and hold aside.

In same skillet, saute mushrooms. Will be necessary to add more butter. Remove and hold aside with chicken. Pour bouillon mixture into skillet. Simmer for a moment. Add artichokes. Squeeze lemon over artichokes. Add the chicken and mushrooms back to skillet. Heat through on "low". Serve over rice.

Serves 4.