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Serves 2
2 boned chicken breasts, cut in half
Salt and pepper
4 tbs butter or margarine
1/2 cup white wine
1 can, or package frozen, artichoke hearts, quartered
6 or 8 fresh mushrooms, quartered
1. Season chicken to taste. Brown slowly in hot butter on both sides, about 20 minutes.
2. Add wine, artichoke hearts and mushrooms.
3. Simmer, covered for about 5 minutes or until mushrooms are cooked.
Adapted from a recipe from Club "21", New York City
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