Chicken Fillmore - cooking recipe

Ingredients

1 lb. chicken cutlets
1 pkg. frozen artichoke hearts
10 oz. white mushrooms
4 oz. sun-dried tomatoes
4 oz. chicken stock (not broth)
4 Tbsp. butter (non-salted)

Preparation

Pound cutlets until thin.
In a large skillet, saute chicken in melted butter; set aside.
Wash and slice mushrooms; saute in small frying pan until golden.
Set aside.
Cook artichoke hearts in covered saucepan and set aside.
In large skillet, combine all ingredients.
Cover and simmer over low flame for 20 minutes. Serve with chilled dry Italian white wine like Pinot Grigiot or Gavi.