In a large heavy skillet, heat oil over moderately high heat until hot but not smoking. Pat chicken dry. Mix flour with ½ teaspoon salt and pepper, coat chicken in flour mixture and brown chicken in pan. Remove to a plate.

Add onions,mushrooms and artichokes to the pan, saute until golden and all the liquid has evaporated. Add wine and cook mixture, stirring, until wine is almost evaporated. Taste and adjust seasoning. Add broth and chicken with any juices that have accumulated on the plate and simmer, turning chicken once, until cooked through, about 15 minutes.

Serve over brown rice and sprinkle with parsley.