2 tbsp. flour
4 skinless, boneless chicken breasts, pounded thin
2 tbsp. olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
2 cans mushrooms, or 1/2 lb. fresh mushrooms
1 (13 oz.) can beef stock
1 cup Marsala wine
2 tbsp. cornstarch
1 jar artichokes

Dredge chicken in flour mixture.

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add chicken and cook until lightly brown, 3 minutes on each side. Set aside and keep warm.

Add onion and garlic. Sauté 3 minutes. Add mushrooms, stir in wine and beef stock. Bring to a boil, reduce heat, add cornstarch (mixed with cold water). Cook on medium heat until smooth and gravy like. Add chicken and artichokes and heat through.

Serve over buttered, parsleyed noodles.