3 Whole Chicken Breasts

1/3 Cup Dry White Wine

1 Small Onion

1 Cup Mushrooms -- sliced

6 Artichoke Hearts -- quartered

1/2 Cup Chicken Broth

2 Cloves Garlic -- minced

1 Tablespoon Parsley -- chopped

1/4 Cup Butter

Dash Oregano Salt & Pepper To Taste

Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat 1/4 cup butter in large skillet over medium heat. When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat until sauce thickens, stirring constantly. Serve at once.