Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add mushrooms and cook, stirring occasionally for 5 minutes until browned. Stir leek and cood until wilted. Remove from the skillet and set aside.
Heat remaining olive oil in a skillet. Season chicken fillets with salt and pepper and and sear in the olive oil until brown on one side, turn over and sear on the other side. Add wine and chicken bouillon to deglaze, cover and bring to a boil until chicken is tender.
Mix butter and flour and set aside.
Remove chicken from the skillet and transfer to a cutting board, cover and keep warm. Bring wine and bouillon to a boil over high heat to reduce. Stir in apple jelly and 2 teaspoons of the butter and flour mixture.
Add more if a thicken sauce is desired. Cook, stirring, for 2 – 3 minutes. Add mushroom mixture, artichokes, tarragon, season sauce with salt and pepper and mix.
Cut reserved chicken into slices and arrange on plates with the artichoke and mushroom ragout.
Serve with Gruyere Cheese and Potato Gratin or Roasted Potatoes.
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