Chicken Breasts with Artichoke Hearts

Description
This recipe came from an estate sale. I obtained it when i purchased the family collection from the Blanton estate in Heath, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons olive oil
 * ½ white onion chopped
 * 2 garlic cloves minced
 * 4 boneless skinless chicken breast halves
 * ¼ cup flour
 * 9 ounce package frozen artichoke hearts
 * ½ pound mushrooms quartered
 * ½ cup chicken stock
 * ½ cup raspberry vinegar
 * ½ teaspoon tarragon
 * ½ teaspoon salt
 * ¼ teaspoon pepper

Directions

 * 1) Heat oil in a large non stick skillet over medium heat.
 * 2) Add onion and garlic and sauté for 5 minutes until translucent.
 * 3) Meanwhile place chicken breast halves between two sheets of waxed paper and flatten.
 * 4) Dredge chicken in flour then shake off excess and sauté chicken eight minutes on each side.
 * 5) Remove chicken from pan and set aside.
 * 6) Place artichokes hearts in colander and run cold water over them until they separate.
 * 7) Add artichoke hearts and mushrooms to skillet then increase heat and sauté for one minute.
 * 8) Stir in stock, vinegar and tarragon then boil mixture for five minutes.
 * 9) Stir in salt and pepper then return chicken to skillet.
 * 10) Reduce heat and simmer for five more minutes until sauce is syrupy.
 * 11) Accompany this dish with egg noodles tossed with chopped parsley.