Instructions: On a sheet of wax paper, dredge chicken breast in flour, shaking off excess. Melt butter in a large skillet over moderate heat. Add chicken pieces and saute all sides until golden brown and cooked through, about 20 minutes. Remove chicken, lightly cover, and set aside. Add mushrooms to hot pan drippings and saute for 1 to 2 minutes. Do not overcook.

Add artichoke hearts, chicken broth, wine and lemon juice; continue to cook, stirring frequently, until liquid is slightly reduced. Return chicken to pan, spooning sauce over chicken. Season with salt and pepper to taste.

Reduce heat and simmer for 2 to 3 minutes.

To server, arrange chicken pieces on a serving platter or individual plates. Spoon sauce over chicken. Pass any remaining sauce.

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