4 half breasts, skinned
2 tbsp. butter
2 tbsp. oil
6 green onions, sliced thinly
4 oz. can mushrooms or fresh sliced
1 can mushroom soup
1 soup can of white wine
8 1/2 oz. heart of artichokes (can drain marinated hearts)

Brown chicken breasts in butter and oil, turning. Remove from pan.

Saute onions (and mushrooms, if fresh).

Add mushrooms and mushroom soup, wine; stir until smooth. Add artichoke hearts.

Arrange chicken in baking dish. Pour sauce over chicken. Cover with foil. Bake 45 minutes or until meat is cooked and tender. Serve with (wild) rice, salad. (Can also use thighs.)