Remove the chicken tenderloin, the thin, tapering piece of meat on the lower

edge of the breast, from each breast half and freeze for another use. Pound

each breast between wax paper to a thickness of ¼-inch.

Combine flour, salt, and pepper on a plate. Press the chicken breasts in

the mixture, coating them evenly all over and shaking off any excess. When

the plate is completely covered with one layer of chicken breasts, cover them

with a sheet of wax paper to hold the next layer.

In a nonstick skillet, heat the oil over moderately-high heat for 1 minute. Add

breasts and cook about 3 minutes on each side; do not overcook. Transfer the

breasts to a heated platter.

Slowly stir in liquid from artichokes and the cream, incorporating any brown bits on the bottom, to make a smooth paste. Add salt. Heat until thickened. Mix in artichokes.

Pour sauce over breasts and serve.