4 skinless boneless chicken breast halves
flour
butter
1 15 oz. can drained canned artichoke hearts
1/2 pound quartered fresh mushrooms
1/2 cup chicken broth
1/4 cup white wine
lemon juice

Flour chicken and saute in butter til golden and completely cooked. Set
aside. Saute mushrooms 1-2 minutes, then add artichokes, chicken stock,
wine, a squeeze of lemon juice, salt, and pepper to taste. Return chicken
to pan and reduce sauce slightly. Serve with rice.

Baked Chicken Parmesan

2 cups bread crumbs
1/2 cup Parmesan cheese
1/3 cup fresh parsley
1 3 oz. package crushed french fried onions
1/2 cup butter
2 cloves crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
6 skinless boneless chicken breast halves

Preheat oven to 350F. Combine first four ingredients in shallow dish
thoroughly. Melt butter in saucepan over medium heat. Add garlic and
saute about 1 minute. Remove from heat. Stir in Worcestershire and
mustard. Dip chicken in butter mixture and then in bread crumbs, coating
well. Arrange in 9 x 13 baking dish. Pour remaining butter mixture over
top. Bake 50 to 60 minutes.