1 1/2 tbsp. butter
2 whole chicken breasts, boned & cut into 2-inch pieces
1/2 lb. mushrooms, sliced
1 whole can (8 1/2 oz.) artichoke hearts, drained
1 whole lemon, thinly sliced
1 tbsp. capers
3 tbsp. apricot flavored brandy

Heat butter, chicken and mushrooms over medium heat until meat is no longer pink. Stir in artichokes, lemon and capers. Pour brandy over mixture and flame. Garnish with parsley. Yields: 4 servings.