Pound chicken breast. (If you use chicken tenders, you do not need to pound).

Dredge in flour.

Saute in butter on both sides until slightly brown and the flour crusts.

Remove from pan.

Deglaze pan with wine.

Add cream and mustard, bring to boil and thicken a bit.

Add artichoke hearts and mushrooms.

Return chicken to pan and heat through.

 

It can be served over a bed of rice. (Half regular rice and half wild rice is excellent) or beluga lentils (regular lentils are good too).
I often serve it with this boxed Rice Pilaf