2 1/2 lbs. boneless chicken breasts
2 qts. chicken stock
2 cans artichoke hearts
1 lb. mushrooms
1 dozen lemons
4 cloves garlic
2 sticks butter
1 bunch parsley
1 bunch scallions
1 pinch chives
Salt & Pepper
Cornstarch
2 - 2 1/2 c. white wine

Slice chicken breasts into 1/2" strips. Put chicken stock plus 2 quarts water into large pot with salt, pepper, juice from lemons. Bring to boil. As stock begins to boil, add chicken, stirring to keep from sticking. Let it come to a boil, then simmer for 10 to 15 minutes. Drain chicken, keeping half the liquid for the sauce.

Place drained chicken in saute pan. Pour melted butter over it. Add mashed garlic and diced scallions and saute for 3 minutes.

Add stock, then wine, stir and bring to a boil. Then add lemon juice, salt and pepper to taste. When it comes to a boil again, add mixture of cornstarch and cold water, stirring until thickened. Serves 8.