Pat Jenneskens' Artichoke And Mushroom Chicken - cooking recipe

Ingredients

2 chicken breasts, boned, skinned and cut into 1/2-inch wide strips
3 Tbsp. flour
3 Tbsp. olive oil
1/4 c. butter
1 tsp. garlic, minced
1 (14 oz.) can artichoke hearts (not marinated), sliced
10 medium mushrooms, sliced
1/2 c. dry white wine
2 Tbsp. lemon juice
salt and pepper to taste
1 tsp. dried parsley

Preparation

Put flour in a plastic bag.
Add chicken and shake to coat thoroughly.
Heat oil in a frypan over medium heat.
Add chicken and saute until golden.
Remove to a warm platter and keep warm. Pour off any oil left in pan.
Add butter and melt over medium heat.
Add garlic, artichoke hearts and mushrooms.
Saute for 5 minutes.