Chicken with Wine and Artichokes

Modified by me!

4 chicken breast, pounded thin or you can use Market Day Chiknsteaks
1T of flour
salt and pepper
2T of margarine
1 1/2-2T Canola oil
1/2 cup wine
1-11/2 T flour
1-14 oz can water packed artichoke hearts
8oz sliced mushrooms

Sprinkle chicken with salt and pepper and dredge/sprinkle with flour

Melt 1T of margarine and about 1-1 1/2 T of canola oil in pan.
When butter starts to foam, add chicken.
Cook about 3 minutes per side until cooked through.

Put chicken on plate and keep warm.

Add about 1/4 cup of white wine to pan and stir up bits of chicken and bottom of pan.
Add more wine as needed to make a sauce.

Add 1 14 oz can of plain artichoke hearts (in water), drained.
Stir artichokes in sauce.
Add sliced baby portabello mushrooms, about 8 oz.
Add second Tablespoon of butter and stir.

Saute artichokes and mushrooms until soft.

Place chicken back in pan and toss mixture over.
Put lid on pan and on low and keep until ready to eat.

Recipe from All You magazine