1/2 c. mayonnaise or salad dressing
4 tsp. white wine vinegar
4 tsp. Dijon mustard
Dash garlic powder
2 whole chicken breasts, skinned, boned & halved lengthwise
2 tbsp. cooking oil
1/2 c. dry white wine
Dash garlic powder
1 can (14 oz.) artichoke hearts, drained & quartered

In small mixing bowl, stir together mayonnaise, vinegar, mustard and dash of garlic powder; set aside. Place chicken breast halves between 2 pieces of clear plastic wrap; use flat side of a meat mallet to pound to 1/4 inch thickness.

In a large skillet, heat oil; brown chicken for 2 minutes on each side. Drain. Add wine and dash of garlic powder; cover and simmer 4 minutes. Add artichoke hearts; cover and simmer about 2 minutes or until chicken is tender and artichoke hearts are heated through. Remove chicken, reserving 4 tablespoons of the drippings. Arrange chicken and artichoke hearts on warm dinner plates; keep warm. Add mayonnaise mixture to drippings in skillet. Cook and stir until heated through. Spoon over chicken. Serves 4.