4 skinless boneless chicken breasts (halves)
1/4 c. vegetable oil
1 garlic clove, finely chopped
1/2 lb. mushrooms, sliced
1/2 lemon, thinly sliced
1 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/2 to 3/4 c. dry white wine
1 can artichoke hearts, drained & quartered

Pound chicken breasts to 1/4 inch thickness between sheets of plastic, cut in 2 inch squares.

In large frying pan heat oil over medium heat. Add chicken and cook 2 to 3 minutes on each side until tender and opaque. Remove chicken and keep warm.

Add garlic, lemon and mushrooms to the same pan. Cook until tender, 3 to 5 minutes. Sprinkle with flour, salt, pepper and oregano. Cook, stirring 1 minute. Add wine and bring to a boil, stirring until mixture thickens. Add artichokes and return chicken to pan. Simmer 2 minutes until heated through.