Drain artichoke heart oil into skillet with butter, melt. Brown chicken in skillet with salt and pepper. Add wine, cover and cook for 25 minutes. In separate bowl, combine the artichoke hearts and soup. Remove the chicken breasts and put on a plate. Add the artichoke hearts/soup mixture to the skillet and mix well. Color should be a nice brown. Return the chicken breasts to the skillet and cook for 10 minutes. Serve over brown rice.
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