oil in a large non-stick skillet over medium
heat. Add onion and garlic and sauté
for 5 minutes until translucent.
place chicken breast halves between two sheets
waxed paper, and with a meat mallet, flatten
each piece until it's about 1/4 -inch thick.
Dredge chicken in flour, shake off excess and
sauté chicken about eight minutes on
each side until lightly browned. Remove chicken
from pan and set aside.
chicken is cooking, place frozen artichokes
hearts in a colander and run cold water over
them until they separate. After removing chicken
from skillet, add artichoke hearts and mushrooms,
increase heat and sauté for one minute.
Stir in stock, vinegar and tarragon, and boil
mixture for five minutes. Stir in salt and pepper,
return chicken to skillet, reduce heat and simmer
for five more minutes until sauce is syrupy.
this dish with egg noodles tossed with chopped
parsley. Makes four servings.
from a recipe in PG&E Spotlight