Prepare the Chicken: In a shallow dish, combine the flour, rosemary, salt, and pepper. Dredge each chicken breast in the flour mixture, coating both sides evenly. Shake off any excess flour.

Brown the Chicken: Heat a generous pat of butter in a spacious skillet over medium heat. Place the chicken breasts in the pan and sauté for 4-5 minutes on each side, or until they develop a beautiful golden crust. Once cooked, transfer the chicken to a plate and set it aside.

Cook the Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened. Add the artichoke hearts and mushrooms, stirring to combine, and cook for an additional 2 minutes.

Prepare the Sauce: Gradually add the chicken broth (and wine, if using) to the skillet, stirring to deglaze the pan and incorporate any browned bits.

Cook the Chicken Gently: Place the chicken breasts back into the skillet, ensuring they are surrounded by the sauce and vegetables. Lower the heat to a gentle simmer, cover the pan, and allow it to cook for 15-20 minutes, or until the chicken is fully cooked and tender to the touch.

Serve: Place each chicken breast over a serving of hot cooked pasta (if using) and spoon the artichoke-mushroom sauce over the top. Garnish with minced fresh parsley for added freshness and color.