Cut 6 chicken breast halves (boned) into pieces. Toss in a mixture of flour, salt & pepper. Shake off excess flour.
Put olive oil and butter in skillet with 2 cloves minced garlic (or more J). Heat well & brown chicken in batches. Add butter/oil as necessary. Put chicken in casserole.
In leftover oil, add 1 cup dry white wine & 2 small jars artichoke hearts (or equivalent) cut into bite size chunks.
Saute ½ lb mushorroms – sliced thick – in butter & add to artichoke mix. Stir it all into the chicken in casserole.
Bake covered at 350 for 25-30 minutes. Remove cover & bake another 5 minutes.
- Best if prepared ahead of time for flavors to mix. Then bake. It may take longer if you start with a cold mixture.
- These ingredient amounts are proportional – I usually at least double it