3 whole chicken breasts, split, boned, skinned, pounded to flatten
1/2 c. butter
1/2 c. dry vermouth, sherry or white wine
3 tbsp. lemon juice
2 tbsp. grated lemon rind
1 1/2 c. chicken broth
1 1/2 tbsp. flour
1/2 lb. mushrooms, sliced
1 lg. can (unmarinated) artichoke hearts, drained
Salt and pepper
Paprika
1/2 tsp. parsley flakes

In skillet, melt butter, brown chicken on both sides. Cook 8-10 minutes. Remove chicken to baking dish, sprinkle with paprika. Add vermouth, lemon juice and lemon rind to skillet. Stir, scraping pan. Add 1 1/2 cups broth. Stir. Mix flour with 1/3 cup broth, add to skillet. Stir until thickened. Stir in parsley, salt and pepper. Keep warm. In other pan saute mushrooms in butter, add artichoke hearts. (Cook about 5 minutes together.) Add to chicken in pan. Pour sauce over chicken, artichokes, mushrooms. Sprinkle with Parmesan cheese. Bake 375 degrees for 45 minutes. 4-6 servings.