INSTRUCTIONS
Preheat the oven to 350º.

In a 12-inch ovenproof skillet set over medium-high heat, heat 1 1/2 tablespoons of the olive oil. Add chicken breasts and cook until well browned on both sides, about 8 minutes per side. Transfer to a platter.

In the same skillet set over medium heat, add remaining 1/2 tablespoon olive oil. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer to a small bowl.

In the same skillet set over medium-high heat, melt the butter. Whisk in the flour until smooth. Cook, whisking constantly until the mixture begins to bubble, about 5 minutes. Whisk in the chicken stock and cream. Reduce the heat to medium-low and cook whisking constantly, until the sauce begins to boil and thicken, about 10 minutes. Remove the pan from the heat and stir in the seasoning mix. Add the cooked mushrooms, artichoke hearts, and Parmesan cheese and stir well. Nestle the chicken into the sauce and vegetables, and spoon the sauce over the chicken.

Bake until the chicken is cooked through and the juices run clear when the chicken is pricked with a sharp knife about 30 minutes.
Serve immediately.