1 9-ounce box of frozen artichoke hearts, thawed
2 Tbsp olive oil, plus more if needed
4 skinless, boneless chicken breast halves
salt and freshly ground pepper
1/2 pound mushrooms, quartered
2/3 cup chicken broth
1/2 cup white wine vinegar
1 Tbsp chopped fresh tarragon, or 1/2 tsp dried tarragon
1 clove garlic, minced
1/2 cup mayonnaise
Pat the artichoke hearts dry with paper towels, then set aside.
Heat the olive oil in a large skillet over medium high heat. Add the chicken breast, season with salt and pepper, and brown about 3 minutes on each side. Remove the chicken and set it aside, leaving the oil in the pan. Return the pan to high heat and if necessary, pour in another Tbsp or so of oil.
Add the artichoke hearts and mushrooms to the pan and cook for about 5 minutes, stirring and tossing frequently, until lightly browned.
return the chicken to the pan, add the broth and vinegar and boil rapidly for 5 minutes, until the liquid is reduced to approximately 1/2 cup. Remove from heat and arrange the chicken and vegetables on a platter. Add the tarragon and garlic to the pan juices, then add the mayonnaise and blend until smooth.
Pour over the chicken.
