1 1/2 lbs. chicken cutlets, cubed
1/2 stick butter (as needed)
2 sm. jars artichoke hearts, drained
1 sm. (8 oz.) can mushrooms or 1/2 lb. fresh mushrooms
Dash of tarragon
Dash of white wine
Flour
Salt and pepper

Coat chicken cubes in flour and salt and pepper. Melt butter in skillet and cook chicken cubes. When cubes are cooked through, add wine and tarragon. Add artichokes and mushrooms. Stir. Heat on low 2-3 minutes.