4 skinless,boneless chicken breast halves           

¼ tsp ground pepper                         

¼ tsp oregano

¼ cup vegetable oil                    

½ cup dry white wine

1 garlic clove                                

1 can (14oz) whole

½ pound mushrooms, sliced      

1 15 oz can or jar of artichoke hearts, drained and quartered

½ lemon thinly sliced         

1 tablespoon flour                              

1 teaspoon salt

1. Prepare chicken breasts so that they are ¼ inch

    thick and cut into 2” squares

2. In a large frying pan, heat oil over medium heat.

    Add chicken and cook 2 to 3 minutes. Remove

    chicken and keep warm.

3. Add garlic, lemon and mushrooms to the same

    pan. Cook until tender, 3 to 5 minutes. Sprinkle

    with flour, salt, pepper, and oregano. Cook

    stirring 1 minute. Add wine and bring to boil,

    stirring until mixture thickens. Add artichokes and

    return chicken to pan.

4. Simmer 2 minutes, until heated through

Serve and Enjoy!

Serve with some seasoned rice