6 boneless chicken breasts, split
1/2 lb. butter
2 (8 1/2 oz.) marinated artichoke hearts, drained
1 lb. fresh mushrooms, sliced
1 to 1 1/2 c. dry wine
Salt
Pepper
Flour

Dredge chicken in flour. Brown in butter. Remove chicken from pan, add artichokes. Saute for 5 minutes. Add mushrooms and wine, and saute for another 5 minutes. Place chicken in baking dish, pour the mushrooms, artichokes and sauce over them. Bake at 350 degrees for about 40 minutes.