Skillet Chicken and Artichokes


4 large boneless skinless chicken breast halves
3/4 teaspoon salt-free herb seasoning
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup dry white wine or water
1 teaspoon chicken bouillon granules
12 small mushrooms, halved
1 tablespoon chopped fresh parsley
cooked rice or noodles


Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes per side. Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. Add water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. Stir in the artichokes and mushrooms. Cover and simmer on very low heat 20 minutes or until the chicken is tender. Sprinkle with parsley. Serve on a bed of rice or noodles.