1/4 c. mayonnaise
2 tsp. white wine vinegar
2 tsp. Dijon mustard
1 whole chicken breast
1 tbsp. cooking oil
1/4 c. white wine
1/2 can artichoke hearts, drained

Mix first three ingredients. Set aside. Pound chicken breast pieces between wax paper to a 1/4 inch thickness.

In large skillet heat oil; brown chicken for 2 minutes on each side. Drain. Add wine and dash of garlic salt; cover and simmer 4 minutes. Add artichoke hearts, cover and simmer 2 minutes.

Remove chicken and artichokes on serving plate. Reserve 2 tablespoons drippings - add mayonnaise mixture to drippings. Cook until heated. Spoon over chicken and serve. Serves 2.