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. Posted to recipelu-digest Volume 01 Number 185 by JoAnn on Oct 31, 1997