3 skinless chicken breasts
     1-8 oz jar artichoke hearts, chopped
     1 egg, whisked
     1 package frozen chopped spinach
     2 cloves garlic, finely chopped
     4 tblsp olive oil
     1/3 cup white wine
     1/3 can mushroom soup
     salt & pepper to taste

*   Defrost spinach in microwave.
*   In large fry pan, sauté garlic in 2 tablespoons olive oil.
*   Stir in spinach and artichoke hearts. Sauté.
*   Add egg to vegetable mix. Stir until egg is firm.
*   Transfer vegetable mix to large bowl to use later.
*   Cut raw chicken breasts into 1" cubes.
*   Thoroughly sauté chicken in 2 tablespoons olive oil.
*   Lower heat and stir in vegetable mix.
*   Blend mushroom soup and white wine in a small bowl.
*   Stir this 'sauce' into chicken-vegetable mix.
*   Add salt and pepper to taste.
*   Serve piping hot with freshly made mashed potatoes.

  Serves 4 happily, with a chilled white. Enjoy!