3 boneless chicken breasts
1/3 cup dry white wine
1 small onion, diced
1 cup mushrooms, sliced
1 can quartered artichoke hearts
1/2 cup chicken broth
2 cloves garlic minced
1 tablespoon Italian parsley, chopped
1/4 cup butter
Oregano, sale and pepper to taste
Dredge chicken breast in flour; sauté in butter (or olive oil for low-fat recipe) until browned.
Add all other ingredients and simmer until flavors have mingles, chicken is tender and cooked through, and sauce has thickened slightly.
Serve with Arborio rice.