MAYONNAISE SAUCE:

1/2 c. mayonnaise
4 tsp. white wine vinegar
4 tsp. country style Dijon mustard
Dash of garlic salt

In small bowl stir sauce ingredients together and set aside.

2 half chicken breasts, boned & skinned
1 tbsp. cooking oil
1/4 c. dry white wine
Dash garlic salt
1/2 of 14 oz. can water packed artichoke hearts, drained & quartered

Put chicken halves between plastic wrap pound to 1/4 to 1/2 inch thick. Heat oil and brown chicken 2 minutes each side; drain. Add wine and garlic salt. Cover and simmer for 2 minutes. Remove chicken, reserve 4 tablespoons of drippings. Arrange chicken and artichoke hearts on platter. Keep warm. Add sauce to drippings. Warm. Pour on the chicken.