Shelly's Recipe

ARTICHOKE CHICKEN II

Category: Chicken

2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1-2 tbsp butter
8-10 mushrooms, sliced
1 (15 oz) can artichoke hearts, well drained and rinsed
1/2 (3 oz) pkg sun-dried tomatoes, reconstituted according to pkg directions and sliced (optional)
1/2 cup white wine
Juice of 1/2 lemon
Salt and pepper, to taste
Hot cooked rice

Season chicken with salt and pepper and then dredge in flour and shake off excess. Heat butter in a large fry pan; saute chicken until golden brown and cooked through. Transfer chicken to a platter. Add mushrooms to fry-pan and saute 1-2 minutes. Stir in remaining ingredients. Cook down until liquid is slightly reduced. Return chicken to pan and reheat. Season with salt and pepper. Serve over rice. Serves 2