to 2 minutes. Add all other ingredients except artichokes.
Fry, stirring frequently, approximately 15 minutes or until
chicken is cooked through. Add artichokes and heat.
aMicrowave Method:
In 3-quart microwave-safe round dish, combine oil,
mushrooms, lemon slices and garlic; cover with plastic
wrap. Microwave at HIGH (100% power) 3 minutes, stirring
once. In a 1-cup glass measuring cup, combine wine and
flour; stir into mushroom mixture.
Arrange chicken pieces on top of mushroom mixture and cover
with wax paper. Microwave at MEDIUM-HIGH (70% power) 6
minutes per pound, stirring mixture 3 times. Sprinkle with
salt, pepper and oregano. Stir in artichoke quarters; re-
cover and microwave at HIGH 2 minutes. Let stand, covered,
5 minutes.

CHICKEN THIGHS PARMESANServes 3-4
The Dijon mustard called for in this recipe is quite sharp
before it's cooked. After heating in the microwave, you'll
find that it loses much of its sharpness and leaves behind
a subtle spicy flavor. Yellow mustard won't produce the
same effect.
6 chicken thighs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup melted butter or margarine
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Remove skin from thighs. On wax paper, combine bread
crumbs and Parmesan cheese. In shallow dish, combine