Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast halves
1 packet (1.2 ounces) turkey gravy mix
1/2 teaspoon dried tarragon, crumbled
1 1/2 cups water
1 8 ounce can sliced mushrooms, drained
1 cup frozen artichokes, thawed and quartered

Directions

Heat the oil in a nonstick 12-inch skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 4 minutes. Meanwhile, in a medium bowl, whisk gravy mix, tarragon and 1 1/2 cups water. Transfer chicken to a plate, add sauce to pan and bring to a boil while whisking. Return chicken and any juices that have collected to the skillet. Reduce heat to medium-low and simmer, turning chicken occasionally, 5 minutes. Add mushrooms and artichokes and cook until chicken is just cooked through, about 5 minutes.