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

Cut each breast in half. With meat mallet or dull edge of French knife, pound each breast half to 1/2 inch thickness; set aside. Cut red pepper into very thin strips.

In 12-inch skillet over medium high heat, in hot salad oil, cook red pepper strips until tender, stirring frequently. Remove to small bowl.

In drippings remaining in skillet over medium high heat, cook chicken breasts until tender and lightly browned on both sides, about 8 minutes, removing them to plate as they brown.

Meanwhile, prepare artichoke hearts as label directs; drain.

Spoon off fat from skillet. In same skillet over medium heat, with wire whisk, stir mayonnaise, vinegar, mustard, bouillon, and 2/3 cup water until smooth and mixture comes to a boil. Pour sauce onto platter; arrange chicken and artichokes over sauce. Garnish with red pepper strips. Makes 4 servings.