Dredge chicken cutlets in flour. You can mix salt and pepper into the flour if you prefer
Heat a skillet on medium high heat. Add Olive oil.
Brown the cutlets about 3-4 minutes per side. Remove from pan and let rest on a plate.
In the same pan saute' artichoke hearts 1-2 minutes in the remaining oil, scraping up any brown bits created by the chicken and flour.
Add the white wine and let cook on medium heat for 1-2 minutes.
Add the fresh squeezed lemon juice and chicken broth. Salt and pepper to taste. Simmer for 5 minutes
Add the cutlets back to the pan, trying to maneuver most of the artichokes on top of the cutlets. Simmer on low for 5-10m minutes.
Add capers and top with flat-leaf parsley