It's what's for dinner!

Thanks Jode for this great recipe. Made this yesterday and just thought I'd post it for those who dread figuring out what to make for dinner. We really enjoyed it, so if you like the ingredients in the recipe I think you'll really like it too! No calories spared in this recipe, easily justifiable on the Sabbath. Bon Appetite!

2 lbs boneless, skinless chicken breast cut into pieces
1/2 cup flour
1/2 cup butter
2 Tbsp. Lowry's Seasoning Salt
1 Tbsp. oregano
1/2 lb. mushrooms, sliced
1 tsp. capers
juice of one lemone
1/2 cup white wine
6 oz. jar marinated artichoke hearts, quartered

Method:
Dredge chicken in flour, shake off excess. Heat butter in skillet over medium-high heat. When butter begins to turn brown, add chicken, seasoning salt and oregano to taste. Brown each side of chicken (about 2 minutes, don't cook completely). Add mushrooms, capers, artichoke hearts and lemon juice. Cook until sauce is reduced to almost nothing. Add wine and cook to reduce again. Service with Rice or pasta.

Serves:4

Note: Can use veal in place of chicken