1/4 c. mayonnaise
2 tsp. white wine vinegar
2 tsp. mustard
Garlic powder
Boneless chicken
1 tbsp. cooking oil
1/4 c. dry white wine
1 can artichoke hearts, cut into quarters

Stir together mayonnaise, vinegar, mustard, and garlic powder. Heat oil in skillet, brown chicken for 2 minutes on each side, drain. Add wine and garlic powder. Simmer 4 minutes. Add artichokes. Simmer 2 minutes or until chicken and artichokes are done. Remove and keep warm. Keep 2 teaspoons drippings and add mayonnaise mixture. Heat through. Serve on chicken and artichokes.