This was an Awesome meal! Thank you for putting it on here! I made this using all beef stock (1 cup) rather than using the brandy, and I used tenderized pork chops rather than chicken. The flavors really mesh well together! The tarragon is a nice complement to the artichokes...bravo! I recommend this recipe to anyone wanting something different that is very easy to make. I paired it with caramelized onions and red/orange bell peppers, and spinach almond brown rice, and the sauce went marvelously with the hole meal. I will definitely make this again.

This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan cheese over the finished plates right before serving. I also recommend trying it with thin pork chops also!

I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushrooms but we cut them in large bite sized pieces. Also canned artichoke hearts can be really tough, so I recommend using jarred ones, drained. This is a FOREVER KEEPER!

The sauce really makes this dish. The combination of beef broth and the tanginess of the lemon and artichokes make this extraordinarily good. I didn't have the brandy and used another 1/2 cup of beef broth to make up for it. The portabella mushrooms and artichokes make it a little on the expensive side but definitely worth it!

Had to modify this recipe to make it fit Weight Watchers Core program. Instead of flour, I used seasoned cream of wheat (added poultry seasoning and lemon pepper along with the salt and pepper). Also, I doubled the broth and cut out the brandy. I will pound out the chicken breasts even more next time and maybe add klamata olives with the artichokes. The coating turned out very crunchy and beautifully brown on the chicken. Love the brothy sauce this dish creates! I served it over couscous so that the wonderful sauce could soak in. YUM!

I found this to be very tastey and found using an oak aged brandy gave it a mild woodsy taste. It was easy to prepare (although when multiplying the recipe, give yourself lots of lead time.) This is a keeper for me I will use it again for dinner parties.

I found the tarragon flavor to be too strong. Possibly try it with 1 teaspoon instead of the requested 2.

What a Valentine's Dinner we had! This was fantastic.

This recipe is delicious! Thank you! I've made it several times; it's definitely a favorite. Very simple and versatile recipe. Fantastic paired with just about anything. I'd recommend serving over grains rather than pastas, however, unless the pasta is couscous. I can't imagine omitting the brandy like many reviewers have, it adds such a wonderful flavor to the dish. Use a good aged brandy and you wont regret it. I also don't understand the comments about this being "bland". I'm salivating just thinking about this recipe! I add minced garlic, use marinated artichokes, add a splash more brandy, and give the sauce much more time to reduce and thicken. Turns out beautifully every time. I like the suggestion of adding kalamatas, but I think with that addition I'd substitute sherry or red wine for the brandy. I just don't see kalamatas and brandy mixing very well. Kalamatas are soaked in red wine vinegar, after all. I also like the suggestion of adding heavy cream to the sauce. It's an incredibly delicious dish as is, but I think I'll try the cream for a little change and update afterward.

This was an excellent recipe. I made it for Valentine's Day and my boyfriend loved it. I halved the recipe, because I made it for two, and no one else in my family likes chicken. The flavours were absolutely amazing together, and the brandy added that extra bit of oomph to the whole thing. Definately will make again and again!