In a large skillet on medium heat put the 1 stick of butter and lemon juice then add the chicken breast. Cook over medium heat until the chiken is cooked through.

Take chicken out of skillet, put juice from chicken in large pot with additional water to cook the egg noodles.

Place the 1/2 stick of butter in skillet, garlic and capers in skillet with artichoke hearts. Warm through, breaking up the artichoke hearts as they cook.

Cut up chicken breast in long strips, add to the artichoke hearts, cooking over low heat to warm everything through.

Once noodles are cooked through drain well, add can of cream of chicken/mushroom soup and mix thoroughly. Add to chicken and artichoke hearts. Mix together and let simmer over low heat for 1/2 hour.

Serve with bisquites!