Heat 12-inch sauté pan with oil. Season the chicken with salt and pepper,
dredge chicken in flour and shake off excess. Sauté chicken until golden brown
on one side, turn over and add shallots. When shallots begin to turn translucent,
add artichoke, tomatoes and mushrooms. Pour off excess oil and deglaze with
white wine. Reduce until almost dry. Add chicken stock, one sage leaf, and mound
in butter. Add lemon wedges, and season with salt and pepper. Reduce by half.
On a 13-inch platter, lay out the chicken to cover the platter. Pour sauce
over chicken. Garnish with sage leaves.
On an 11-inch oval platter, place potatoes on one end and chef's vegetables
on the other.
Source: Executive chef Peter Godsell, Vinny Testa's Restaurant, Wynnewood,