4 veal chops or cutlets - 1 1/2 lbs. (boneless chicken breasts may, also, be used)
2 cloves garlic, pressed
4 chopped tomatoes or 1 lg. can
1 can artichoke hearts, drained and chopped
1 med. onion, chopped
Dash of dry mustard
Dash of Worcestershire sauce
1 can olives, black pitted and chopped (flour and oil)

Flour veal lightly and saute in hot oil until browned. Remove. Add all other ingredients to pan. Saute 20 minutes and pour over veal.