5 chicken breasts, skinned
1/2 cup flour
2 Tbsp paprika
1 Tbsp garlic powder
1 tsp dry mustard
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt and pepper
1 stick butter
2 Tbsp olive oil
1 Tbsp dried onion
1/2 cup dry white whine
1 cup canned artichoke hearts well drained
1 jar mushrooms or 1 cup fresh, sliced
Combine The flour, herbs, salt and pepper. Coat chicken in this
seasoned flour and brown evenly in butter/oil in a large skillet. Add the
onion, mushrooms, artichokes and wine. Cover and cook on medium to low heat
about 25 minutes.