6 to 8 boneless chicken breasts
4 to 6 jars marinated artichokes
1 lb. fresh mushrooms, sliced
1 c. Parmesan cheese
3/4 c. Swiss cheese
1 1/2 tsp. chicken stock
1 c. whipping cream
Flour
Salt
Pepper
Butter
Garl ic

Toss chicken pieces in flour, salt and pepper. Drain artichokes, reserving liquid for salad dressing. Grate cheeses. Saute mushrooms in butter, garlic, salt and pepper. Mix 1 1/2 teaspoon chicken stock in 1 cup whipping cream. Layer in baking dish artichokes, chicken, mushrooms, cheeses and top with cream mixture. Bake in 375 degree oven for 45 minutes to 1 hour, or until browned. Serve with rice. Marinate some zucchini and yellow squash in the artichoke liquid and serve over red leaf lettuce.