Butterfly the chicken breasts and pound them thin. For smaller pieces, cut the pieces in half again prior to pounding flat. Making eight pieces instead of four. Season them with salt and pepper then coat them by dredging them lightly in flour.
Heat a skillet and melt the butter. Place the flour coated chicken in the pan and brown on both sides. Once cooked, remove them from the skillet.
Add the garlic to the leftover oil and roast it a little. Turn back the heat and add in two tablespoons of flour. Use a whisk to stir the butter and flour together to remove clumps and scrape off any browned flower bits from the surface of the skillet. It adds great flavor to the sauce.
Slowly pour the chicken stock into the skillet while stirring. Doing so to avoid clumps.
Add in the wine, lemon juice, capers and artichokes. Season with additional salt if needed. Simmer on low for five minutes.
Serve the sauce over the chicken, garnishing with parsley.