Title: Chicken or shrimp and artichoke hearts
 Categories: Artichokes, Chicken, Main dishes, Pasta-hot, Shrimp
      Yield: 4 Servings
 
      2 ts Olive oil
      4    Chicken breast halves -OR-
      8 oz Shrimp; Peeled and deveined
      1 tb Butter
      2    Cloves garlic; minced
    1/2 lb Mushrooms; sliced
      1    Jar marinated artichoke
           -hearts, (14 ounce)
      1 tb Lemon juice
    1/2 ts Dried tarragon; crushed
      2 ts Soy sauce
    1/2 c  Dry white wine
           Fresh cracked pepper
           Chopped parsley
 
  In a large skillet with a lid, heat the olive oil over medium-high
  heat. Add the chicken, skin side down. Brown 2 to 3 minutes, then
  turn over and brown the other side. Remove from the pan and set aside.
  
  Melt the butter in the same pan over medium heat. Add the garlic and
  mushrooms and cook until they begin to soften. Stir in the artichokes
  hearts and their liquid, the lemon juice, tarragon, soy sauce and the
  wine, scraping up any browned bits.
  
  Return the chicken to the skillet, spooning some sauce on top.
  Sprinkle with fresh cracked pepper. Bring to a boil then cover and
  simmer on low heat 15 to 20 minutes, or until the chicken is cooked
  through. Use a slotted spoon to remove the breasts and vegetables to
  a serving platter and tent with foil to keep warm. Degrease the
  sauce, if necessary, and reduce to desired consistency. Serve the
  chicken breasts with the warm artichoke sauce and garnish with
  parsley and pepper.
  
  In this dish, chicken breasts are simmered with marinated artichoke
  hearts (which should be stocked in every pantry), mushrooms and
  garlic in a tangy tarragon wine sauce. This is another dish that
  comes together in a very short time, in a single skillet, with
  minimum fuss and maximum taste. For a dish this tart and flavorful,
  the addition of simple egg noodles and a simple, steamed green
  vegetable would complete the meal perfectly.
  
  NOTES : To make this for two people, I used 8 ounces shrimp, 1/4 pound
  mushrooms and a 7 ounce jar of marinated artichoke hearts. I served
  it over linguini with Liebfraumilch.