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Lightly Pound Chicken Breasts To Even Thickness. Dust Chicken With Flour, And Add Salt And Pepper To Your Taste. In A Heavy Skillet, Heat 1 Tablespoon Olive Oil Over Medium Heat. Place Chicken In Pan, Brown On Both Sides, And Cook Through; This Will Take About 8 To 10 Minutes. Remove From Pan, And Set Aside. Add Remaining 1 Tablespoon Olive Oil, And Saute Onions And Mushrooms Over Medium Heat For 3 To 5 Minutes. Add Beef Broth, Lemon Juice, Tarragon, And Artichoke Hearts To The Pan: Heat For 2 To 3 Minutes, Stirring Gently. Stir In Brandy, And Simmer For An Additional 2 To 3 Minutes. Return Chicken To The Pan, And Heat Through.
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