I found this Eating Well recipe on Cooking.com and found it to be quite nice:

Chicken and Artichokes

1/2 cup flour, for dredging
1-1/2 tablespoons vegetable oil
2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed
1-1/2 teaspoons finely chopped garlic
2 tablespoons chopped fresh parsley
1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup chicken broth
Parsley, for garnish

Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.

Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.

Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

I found the flavor nice and subtle. It is the first recipe with artichokes where that was the predominant flavoring and not overpowered by other ingredients. The chicken had a wonderful amber color from the carmelization. The sauce was light and gave a good coating. Turning the pieces in the pan assures even coloring. By my standards this was easy to make.

I saved other portions to try some alternatives:
Splash of lemon, wine
Greek herbs
All the above.

So far I love the splash of lemon - really brightens it. The Greek herbs started to dominate. We've all had the feta so for my last portion I am going back to some fresh lemon juice again.

This is definitely a repeat in my home.