Chicken-Artichoke-Mushroom Saute

4 (4 oz.) skinned, boned chicken breast halves

Flour

Salt and pepper

4 Tbs (.5 stick) butter

2 cloves garlic, minced

8-10 mushrooms, sliced

1 can (15 oz) artichoke hearts, rinsed and well drained

.5 cup fat-free, less-sodium chicken broth

.25 cup dry white wine

Juice of .5 lemon

Freshly ground pepper (optional)

Chopped fresh parsley (optional)

1. Season flour with salt and pepper. Dredge chicken with flour; shake off excess. Heat butter in medium skillet. Add garlic and saute 30 seconds. Add chicken to pan, and saute until golden brown and cooked. Transfer chicken to heated platter; keep warm.

2. Add mushrooms to pan; saute 1-2 minutes. Stir in chicken broth, wine, lemon juice, and salt and pepper to taste; cook until sauce is reduced slightly, stirring occasionally. Return chicken to pan, and warm through. Serve immediately with pasta or rice.

Yield: 4 servings

PROVEN RECIPE from "Best Recipes from Boxes, Cans, & Bottles"