2 whole chicken breasts (4 halves)
flour for dredging
oil to coat pan
1/2 stick butter
1 clove garlic
8 whole mushrooms
1/2 cup dry white wine
1/2 cup chicken stock
1/2 lemon
1 can of artichokes (in water)

Coat chicken with flour and saute in oil until lightly browned. Transfer to warm dish.
Remove excess oil from pan.  Add butter, garlic, mushrooms and artichokes.  Saute for three minutes.  Pour wine over all.  When liquid is slightly evaporated add lemon juice and stock. Simmer ten minutes.  Serve rice or pasta.  Serves 4.

Recipe courtesy of Matt’s aunt, Carol.