1poundoyster or baby portobello mushroomscut into 1-inch pieces
1cupdry white wine
1tablespoonchopped fresh sage leaves
1 ½cupschicken broth
Cut each chicken breast in half, and trim off any excess fat. Season the chicken with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet, and sauté the chicken over medium high heat for about 2 minutes on each side, just until light golden brown on the outside. Remove the chicken to a plate.
Add the remaining tablespoon of olive oil to the skillet. Add the garlic and mushrooms and sauté over high heat for 8 to 10 minutes, until the mushrooms give up their liquid and it evaporates, and the mushrooms start to become golden brown. Add the white wine (careful it might sputter up a bit) and simmer for about 4 minutes, until about half of the wine has evaporated.
While the mushrooms are cooking, trim the bottoms and pointy tops off the artichoke hearts, and remove any tough outer leaves. Cut each artichoke in half lengthwise.
Add the chicken, artichoke hearts, sage and broth to the pan and stir to combine. Bring the mixture to a simmer and then cover the pan, lower the heat, and cook with the liquid at a very gentle simmer for about 25 minutes, until the artichokes are tender and the chicken is cooked through. Remove the lid and simmer for another 5 minutes, until the liquid has reduced a bit. Taste, and adjust the seasonings as needed.