Melt the butter in a heavy skillet. Brown the chicken breasts. Add the garlic and saute for 3 minutes or more. Add salt and pepper, chicken broth and white wine. Cover and simmer for 30 minutes. Add the artichoke hearts and continue to cook for 10 minutes. Drain off the broth and keep the chicken warm. Measure the broth. One cup is needed for the sauce. Add canned chicken broth or bullion if necessary. Heat the broth in a small sauce pan and thicken with the cornstarch mixed with cold water.

Beat the eggs well. Slowly add the lemon juice while continuing to heat the mixture. Slowly beat in the hot broth and then return the mixture to the sauce pan. Cook over very low heat, stirring constantly, until thickened.

Arrange the chicken and artichokes on a platter. Pour the sauce over the chicken and garnish with parsley. Serve with rice.