Skillet Chicken with Artichokes

4 large boneless skinless chicken breast halves
3/4 teaspoon salt-free herb seasoning
1 jar (6 ounces) marinated quartered artichoke hearts, drained and marinade reserved
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup dry white wine or water
1 teaspoon chicken bouillon granules
12 small fresh mushrooms, cut in half
1 tablespoon minced fresh parsley

• Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes on each side.
• Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. 
• Add the water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. 
• Stir in the artichokes and mushrooms. 
• Cover and simmer on very low heat 20 minutes or until the chicken is tender. 
• Sprinkle with parsley. 
• Serve on a bed of rice or noodles. 
• Yield: 4 servings.

NOTES:

• Obviously not my picture.  In fact, my chicken was a little on the grey-ish side.  Not my first choice, and I'm not sure if it can be attributed to the cast iron pan or the artichoke marinade.
• I didn't have dry white wine, but that would be really good.  (And now a decent German white or two is on my Costco list.)
• I used canned mushrooms and dried parsley.  Fresh mushrooms would be nicer looking, but after cooking 20 minutes I'm sure the texture of canned vs. fresh is identical.  Dried parsley was fine and I would not hesitate to do it that way again.
• Very good and super easy.  I would definitely make this again.
• I served it over brown rice.
• Source