3 whole lg. chicken breasts, skinned and boned
1 med. red pepper
2 tbsp. salad oil
9 oz. pkg. frozen artichoke hearts
1/2 c. mayonnaise
4 tsp. Dijon mustard
2 1/2 tsp. red wine vinegar
1 tsp. chicken flavor instant bouillon

Cut each breast in half. With meat mallet pound each to 1/2 inch thickness. Cut red pepper in thin strips. In 12 inch skillet over medium heat in hot salad oil, cook red pepper until tender, stirring frequently. Remove.

In drippings cook chicken over medium-high heat until tender and light brown on both sides, about 8 minutes. Remove to warm platter.

Meanwhile, prepare artichokes as directed. Drain. In skillet, drain off fat. Over medium heat, with wire whisk, stir in remaining ingredients plus 2/3 cup water until smooth and comes to boil. Pour sauce over chicken and artichokes. Garnish with red peppers. Serves 4-6.