1/4 cup flour
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves
2 tablespoons canola oil
2 cups sliced fresh mushrooms
1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
1 tablespoon butter
1/3 cup dry white wine
1/3 cup chicken broth
1/8 teaspoon salt
2 tablespoons grated Parmesan or Romano cheese
2 tablespoons snipped fresh parsley
1. In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, pepper; reserve one tablespoon of flour mixture. Coat chicken in remaining flour mixture.
2. In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet.
3. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.
4. In a small bowl stir together reserved flour mixture, wine, broth, and 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken. Sprinkle with parsley and cheese.
Recipe Source - Better Homes and Gardens, found on Proceed with Caution