1 C  Flour
1 Lb  Boneless chicken breast, skinless
2 tbs  Butter or margarine
2 tbs  Vegetable oil
1/2 C  Mushrooms, sliced
1/4 C  Lemon juice
1/4 C  White Wine
1/8 tsp  Garlic Powder
5-6   Artichoke hearts, quartered
1-2 tbs  Capers
1/3 tsp  Paprika
to taste  Salt & Pepper

Rinse chicken and pat dry, then flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. In a shallow bowl or plate, mix together flour, garlic powder, paprika, salt and pepper. Coat chicken pieces in seasoned flour. Heat butter or margarine and oil in a skillet over medium heat. Cook chicken in this mixture for 7 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. The coating on the chicken should be slightly browned. Remove chicken from skillet and set aside; keep warm. To the skillet add garlic, mushrooms, lemon juice, and wine into drippings. Simmer all together until smooth, light sauce develops. Add artichoke hearts and capers just before removing from heat. Place the chicken on plates and pour the sauce with artichoke hearts, mushrooms, and capers over the chicken.