1 c. flour
1/2 tsp. garlic salt
1/2 tsp. pepper
4 chicken breast halves
4 tbsp. butter
3 tbsp. cooking oil
1/2 c. onion, minced
1 (10 oz.) can chicken broth
1 c. mushroom slices
1 (16 oz.) can artichoke hearts
1 c. sauterne (white wine)

Mix flour and spices. Coat chicken and fry in butter and oil over medium heat. Add onion and saute. Add broth and simmer 20 minutes. Then add drained (if canned) mushrooms and drained artichoke hearts and sauterne. Simmer 10 minutes. Serve over yellow or white rice.