Vikki's Chicken



1 lb. boneless chicken breast,

cut into bite sized pieces

1 tbs. olive oil

salt & pepper to taste

1 tsp. thyme

1 clove garlic, crushed

1 8oz. jar marinated artichoke hearts,

drained and cut in half

8oz. fresh mushrooms, sliced

1 or 2 lemons, cut into wedges

splash white wine (I use some from the

bottle I am serving with dinner)



Saute chicken & garlic in olive oil over medium heat until chicken is

cooked through. Season with salt, pepper and thyme. Add artichokes

and mushrooms. Cook until mushrooms begin to soften. Add lemons and

simmer for a few minutes. Add the splash of wine, simmer a little

longer. Serve over parmesan egg noodles.