2 boneless chicken breasts
1/2 c. sliced mushrooms
1 med. onion
1 (8 oz.) can artichoke hearts
1 tbsp. vegetable oil
1/2 c. white wine
1/2 c. milk
Salt and pepper

In a large pan, heat oil and brown chicken breasts on medium heat. Remove chicken from pan. Place in oven (325 degrees). Add onions and mushrooms; saute until soft. Add wine and milk; simmer, stirring constantly. Add artichoke hearts sliced in half. Stir until thick. Take chicken from oven and pour mixture over the chicken. Serve with Rice Pilaf.