|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Boneless skinless chicken breasts||8|
|Seasoned flour||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|White wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Crushed garlic||1 Tablespoon|
Halve or quarter the artichokes.
Coat the chicken breasts with seasoned flour and brown in melted margarine in a heavy skillet over medium heat.
Stir in the chicken broth, wine, lemon juice and garlic.
Reduce heat and cook, uncovered, until thickened, stirring frequently.