1/4 c. mayonnaise
2 tsp. Dijon mustard
1 tbsp. cooking oil
1 whole chicken breasts, skinned, boned, halved
1/2 of 14 oz. can artichoke hearts, drained & quartered
2 tsp. white wine vinegar
1 clove garlic, minced
1/4 c. white wine

In small mixing bowl, stir together mayo, vinegar and mustard; set aside.

Place chicken breast halves between plastic wrap and pound to 1/4" thick. In large skillet heat oil, brown chicken for 2 minutes each side, last minute add garlic to saute. Drain, add wine; cover and simmer 4 minutes. Add artichokes, cover and simmer 2 minutes or until chicken is tender. Remove chicken and artichokes to warm dinner plates, keep warm, reserve 2 tablespoons drippings. Add mayo mixture to drippings in skillet, cook and stir until heated through. Spoon over chicken.