6 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
Salt and freshly ground black pepper
3 tbsp. butter
3 cloves garlic, crushed
1 tbsp. olive oil
1/4 lb. mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained and quartered
2 tbsp. dry Marsala
1 tbsp. lemon juice
Cooked rice or pasta

Season chicken with salt and pepper to taste. Melt butter over medium heat in a large skillet. Add half of garlic and sauté 1 minute. Add chicken and cook until lightly browned, about 3 minutes per side. Remove to a warm serving platter. Add olive oil and remaining garlic to skillet. Cook 1 minute. Add mushrooms and sauté until tender, about 3 minutes. Add artichokes and cook until heated through, about 1 minute. Add Marsala and lemon juice. Bring to a boil and cook, stirring constantly, until mixture thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta.

Serves 6.