/ Main Dishes
artichoke hearts, quartered
parsley, fresh and chopped
1Bone chicken breasts and cut into quarters; dredge in flour and shake off excess.
2Heat 1/4 cup butter in large skillet over medium heat.
3When hot add chicken pieces and brown on all sides; add oregano, broth, mushrooms, artichoke hearts and parsley.
4Saute over high heat until sauce thickens, stirring constantly.