Instructions: Put 12 inch skillet or saute pan over medium heat. Season chicken with salt and pepper. Add 2 tablespoons oil to skillet. Put flour in pie plate or on waxed paper. Dredge chicken breasts in flour and shake off any excess. Put chicken into skillet. Increase heat to high.

Peel and halve onion. Cut each half into thin, half-moon slices. Cut celery crosswise into thin crescents. Chop cilantro. Put half the onion, the celery, and the cilantro into a bowl.

Turn chicken over and add remaining onion to skillet. Stir to distribute onions evenly. Cook 2 minutes. Meanwhile, open cans of corn and olives, and jar of pimientos into colander. Allow to drain.

Add chicken stock to saute pan, stir well, cover and bring to boil over high heat. Meanwhile, put corn, olives and pimiento into bowl with celery, onion and cilantro. Rinse colander and open can of artichoke hearts into it to drain.

Quarter artichoke hearts. When chicken broth boils, uncover, add artichoke hearts and stir well. Reduce heat to brisk simmer. Cook 3 or 4 minutes or until chicken is done. (Cut through with paring knife to test. There should be no pink remaining inside.) Meanwhile, mix remaining oil with vinegar, cayenne and salt and black pepper to taste. Add to corn salad. Toss well. Chop parsley. When chicken is done, remove pieces to platter. Reduce sauce if needed. (It should be lightly thickened.) Pour sauce over chicken. Sprinkle with parsley. Serve with corn salad.

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