1 lb. chicken cutlets(rinsed, cubed and tossed in flavored breadcrumbs)
1 clove of garlic (browned in olive oil)
1 8 oz. can of mushrooms (drained)
1 6 oz. jar of artichoke hearts (chopped into small pieces & retain liquid)
1 cup of tarragon vinegar
Brown breaded chicken in olive/garlic oil in large frying pan.
Add mushrooms, artichokes & liquid and tarragon vinegar.
Mix well and cook until chicken is browned
Place mixture in baking dish and bake at 325 degrees until chicken is completely cooked through.
Serve with rice or egg noodles