Chicken Elizabeth

6 each chicken breast, boneless & skinless

1 stick butter

1 medium onion, small dice

1 C diced ham

1 C chopped mushrooms

1/2 C chopped marinated artichoke hearts

1 tbsp. chopped thyme

1 tbsp. minced garlic

1/2 C chicken stock

2 tbsp. brandy

1 tsp. brown sugar

1 tbsp. lemon juice

pinch cayenne

salt and pepper to taste

Grill the chicken until done.  In a large saute' skillet, melt the butter.  Add the onion, garlic, ham, and cook for 2 minutes.  Add the artichokes, thyme, stock, brandy, sugar, juice, and seasonings.  Bring to a boil , reduce heat, let simmer to reduce by 25%.  Spoon sauce over chicken and enjoy.