Chicken Piccatta

1 can artichoke hearts (packed in water, not oil)
12 ounces chicken breasts
1/3 cup capers
1/4 cup lemon juice
1 teaspoon minced garlic
1/4 cup flour
2 tablespoons olive oil
1 package sliced mushrooms

Coat chicken with flour.

In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.

Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 points each