4 boneless, skinless chicken breasts
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground sage
1/8 tsp. pepper
2 Tbsp. cooking oil
1/2 C. dry white wine
1 (14oz) can artichoke hearts, drained and halved
1 (4oz) can sliced mushrooms, drained
2 Tbsp. grated Parmesan or Romano cheese
2 Tbsp. snipped fresh parsley
1. Rinse chicken and pat dry
2. In bowl stir together flour, salt, sage and pepper. Set aside 1 Tbsp. of mixture and dig chicken into remaining mixture to coat.
3. Cook chicken in hot oil in a large skillet. Remove from skillet and keep warm.
4. Drain excess oil from skillet. Stir together wine and flour, then add wine mixture, artichoke hearts and mushrooms in skillet, scraping up crusty bits from the pan. Cook and stir until thickened and bubbly, then cook 2 minutes more
5. Pour sauce over chicken and sprinkle with cheese and parsley.