2 boneless chicken breasts, pounded thin
1 container fresh mushrooms, sliced
1 can artichoke hearts, cut in half
flour and 1 egg beaten, with fresh parsley
5 cloves minced garlic
splash of lemon juice
dredge chicken in flour and beaten egg seasoned with salt, pepper and cheese.
Saute on both sides until golden brown. Remove from pan and place in baking pan.
In another pan, saute mushroom in a little olive oil and butter until light brown. Season with salt and pepper. Add artichoke hearts until warm.
Wipe the pan that you used for the chicken. Melt some butter. Add garlic and cook until soft but not brown. Add wine, lemon juice and the mushrooms and artichoke hearts. Heat until the flavors come together. Drain the juice and spoon everything over the chicken. Cover with provolone cheese and put in the oven until the cheese melts.