Chicken & Artichokes in a Wine Sauce

1. In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, and pepper. Reserve 1 tablespoon of the flour mixture. Coat chicken with remaining flour mixture.

2. In a large skillet, cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until chicken is no longer pink on the inside, turning once. Remove chicken from the skillet; cover and keep warm. Drain off any excess oil in the 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 tablespoon of flour mixture, wine, broth, and 1/8 teaspoon salt until smooth. Add wine mixture to the skillet. Cook and stir until thickened and bubbly. Cook for 1 minute more. Pour sauce over chicken. Sprinkle with cheese and parsley.