Chicken & Artichokes in White Wine Sauce

1/2 C. flour
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breasts
2 T. olive oil
1 T. butter
2 C. sliced fresh baby bella mushrooms
1-14oz. can artichoke hearts, drained
1/3 C. chicken broth
1/3 C. dry white wine
Parmesan cheese, for garnish
Fresh parsley, for garnish

On dinner plate, combine flour, herbs, salt, and pepper. Reserve 1 T. of mixture. Using tongs, coat the chicken in mixture, shaking off excess.

Heat oil in skillet over medium-high, Add chicken and cook until golden brown, about 10 minutes. Turn halfway through cooking. Remove to plate.

Add butter and warm until melted. Add mushrooms and artichokes and cook until most of liquid is released from mushrooms, about 5 minutes.

In measuring cup, combine wine, broth, and reserved flour mixture, whisk until smooth. Add mixture to skillet, cooking until it's warm and slightly thickened. Return chicken to the pan and warm through.

Serve chicken with sauce and vegetables served over top. Garnish with fresh Parmesan and parsley.

{LDM}