Adapted from here
Heat olive oil in a pan over medium-high heat. Add the coated chicken to the pan and cook until golden brown and cooked through.
Add the butter to the pan and warm until melted. Pour in mushrooms and artichokes and cook until vegetables are soft, about 5 minutes.
Combine the chicken broth and reserved tablespoon of flour and whisk until smooth. Add the liquid to the skillet, cooking until warm. Remove from heat.
Serve over white or brown rice and top with shredded parmesan cheese.