Chicken Saute with Artichokes

1 can artichoke hearts

3 T. flour

4 chicken breast halves

2 T. olive oil

salt and pepper

4 garlic cloves, minced

1 shallot, cut into slivers

1 t. basil

1 t. tarragon

1 T. dijon mustard

1 ½ c. chicken broth

½ can petite diced tomatoes

parsley

Spread the flour on a plate, then lightly coat both sides of each breast, shaking off excess. In a fry pan over medium high heat, warm the olive oil. Add the chicken pieces and sate, turning once, until lightly browned, 1-2 minutes per side. Transfer to a platter, season with salt and pepper and set aside. Reduce heat to medium, add garlic and shallot and saute about a minute. Add chicken broth, basil, tarragon, and dijon scraping the bottom to loosen any browned bits. Return chicken to the pan and add the tomatoes. Sprinkle chicken with parsley, cover and cook, turning pieces occasionally until the chicken is done, about 20-30 minutes. About 10 minutes before the chicken is done, add the artichokes. Serve with pasta.