Chicken A La Nancy

• 4 skinless, boneless chicken breast halves
• 1/4 cup vegetable oil
• 1 garlic clove, finely chopped
• 1/2 pound mushrooms, sliced
• 1/2 lemon, thinly sliced
• 1 tbsp flour
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp dried oregano
• 1/2 cup dry white wine
• 1 can (14 oz) whole artichoke hearts, drained and quartered

1. Pound chicken breasts to 1/4 inch thickness between sheets of plastic wrap or wax paper. Cut into 2-inch squares.

2. In a large frying pan, heat oil over medium heat. Add chicken and cook 2 to 3 minutes a side, until tender and opaque. Remove chicken and keep warm.

3. Add garlick, lemon, and mushrooms to the same pan. Cook until tender, 3 to 5 minutes. Sprinkle with flour, salt, pepper, and oregano. Cook, stirring, 1 minute. Add wine and bring to a boil, stirring until mixture thickens. Add artichokes and return chicken to pan. Simmer 2 minutes, until heated through.

From 365 Way to Cook Chicken; this recipe was contributed by Frank Perdue, named for his wife Nancy.