Ingredients:
5 Chicken Breasts, Skinned
1/2 cup flour
2 Tbsp paprika
1 Tbsp Garlic Powder
1 tsp dry mustard
1/2 tsp  thyme
1/2 tsp rosemary
1/2 tsp salt and pepper
1 1/2  sticks margarine
1 Tbsp Dried Onion
1/2 cup dry white whine
1 cup canned artichoke hearts well drained
1 jar mushrooms or 1 cup fresh

Directions:
Combine The flour, herbs, salt and pepper.  Coat dampened chicken in this seasoned flour and brown evenly in melted margarine in a large skillet, (i use an electric skillet).  Add the onion, mushrooms, artichokes and wine.  Cover and cook on medium to low heat about 25 minutes.

This is an original recipe and won the News Journal Florida Cooking Contest.  It was published in the 1995 Florida Cooking Book.