1/2 c. flour
1/2 tsp. pepper
3 chicken breasts, skinned, boned and halved
1/4 c. butter
3/4 lb. fresh mushrooms, sliced
6 oz. jar marinated artichoke hearts
1/2 c. pitted black olives, drained
1 c. chicken broth
Chopped fresh parsley
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. cooking oil

Combine first 4 ingredients in paper bag. Add chicken breasts and shake to coat. Cook chicken in hot oil and melted butter in 12 inch skillet over medium heat, until browned on both sides. Remove from skillet; place in 13 x 9 x 2 inch (3 quart) baking dish. Saute mushrooms in same skillet. Arrange mushrooms around chicken. Place artichokes with liquid, olives and chicken broth in skillet. Cook 3 minutes, stirring constantly. Spoon over chicken. Cover with foil. Bake at 325 degrees for 30 minutes. To serve, garnish with parsley. Makes 4 to 6 servings.