3 tbsp. vegetable oil
3 lbs. boneless chicken breasts, skinned
1/2 c. dry white wine
8 oz. sliced mushrooms
1 (8 1/2 oz.) can artichoke hearts, drained
2 tbsp. flour
1/2 tsp. seasoning salt
1/4 tsp. pepper
1/2 c. milk
Paprika to taste

Have large skillet and heat oil, then brown chicken lightly on both sides; drain. Add wine, mushrooms, artichokes. Bring to boil. Reduce heat; cover and simmer 20 minutes. Remove chicken, mushrooms and artichokes to heated platter. Stir flour, seasoning salt and pepper into pan of juices; heat 2-3 minutes, stirring constantly.

Blend in milk; stir until thickened. On individual serving plates, arrange chicken, artichokes and mushrooms. Spoon sauce over chicken and sprinkle with paprika. Serve with cooked rice.