1/4 lb. butter
3 cloves garlic, chopped
8 boneless skinless chicken breast
Flour
1/2 c. chicken broth
1/3 c. white wine
Juice of 1 lemon
1 can artichoke heart, drained and cut in quarters
Capers

Melt butter, brown garlic. Cut chicken breast in half. Place in flour, shake off excess and brown. Add broth, wine, lemon juice, artichokes and a few capers. Cook until liquid has reduced and thickened. Serve with buttered noodles.