8 chicken breasts, halved & boned
1 lb. fresh mushrooms
4 fresh artichoke hearts, quartered
2 fresh tomatoes, peeled & quartered
1 c. dry red wine
Salt & pepper
Lemon juice
Fresh parsley

Season the chicken breasts with salt, pepper and lemon juice. Melt butter in skillet and brown chicken. Remove breasts from pan. In same pan, add mushrooms and red wine. Cook until wine reduces by half. Return chicken breasts to pan, cover and simmer for 10 minutes. Add artichoke hearts and tomatoes. Heat thoroughly, uncovered, and sprinkle with parsley before serving.