4 boned chicken 1/2 breasts
2 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
6 oz. jar marinated artichoke hearts
1/2 c. dry white wine
1/4 c. water
12 sm. mushrooms, halved

Mix flour, salt and pepper. Coat chicken lightly with this mixture. Place 2 tablespoons oil from jar of artichokes in skillet. Brown chicken in this oil. Add remaining ingredients including artichoke hearts to skillet. Simmer over low heat until chicken is tender (20 to 25 minutes). If necessary, thicken sauce with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Serves: 4.