1 1/2 lbs. chicken cutlet
1 can artichoke hearts
1/4 c. white wine
Bread crumbs
Oil

Cut chicken cutlets into quarters. Dip each cutlet in the bread crumbs, coating on each side. In a skillet, cover the bottom with oil. Heat oil and brown cutlets on both sides. Add the can of artichokes and the water in the can to the browned cutlets. Add the white wine. Cover and simmer on a low flame 40 minutes, stirring occasionally.