1 lb. chicken cutlets, thin
2 1/2 tbsp. butter
1/2 c. white wine
2 tbsp. lemon juice
Artichoke hearts (1 can cut up or frozen)
1/2 can chicken broth
1 lb. mushrooms
1 c. flour (mixed with salt, pepper & garlic powder)

Dip chicken cutlets into flour and brown in fry pan.

In separate pan, melt butter. Add lemon juice and wine and let boil. Then add chicken broth and artichoke hearts and let simmer.

Place chicken in a baking dish and add liquid and artichokes and mushrooms. Bake at 350 degrees for about 20 minutes or until chicken is tender.