In a pan over medium heat, add just enough olive oil to coat the bottom. Once the oil is rippling, but not smoking, add the artichokes, searing each side until golden. About 3 minutes, per side. Once finished, transfer the artichokes to a plate, set aside, and wipe the pan clean.

Return the pan to medium-high heat, and add 1 Tbsp of olive oil. Carefully halve both chicken breast, lengthwise. Pat each piece of meat dry, and season with salt. Once the oil is rippling, add each piece of chicken to the pan and sear until the surface is golden brown, lowering the heat if necessary. About 2-3 minutes. Repeat the searing process on the second side, then transfer each piece to a place and set aside.

Lower the heat to medium and add 1 Tbsp of olive oil. Add the onions, and let them cook for about 2 minutes, or until they start to become translucent. Add the garlic and continue to cook the onions for a few more minutes, until they’ve softened and browned slightly. Then, add the mushrooms to the pan in an even layer and allow them to cook, stirring occasionally, until very soft and darkened in colour. About 6-7 minutes.

Add the wine to the pan and stir frequently, allowing it to simmer for about 30 seconds, in order to lift what’s cooked to the bottom of the pan. Then, mix in the stock, cream, mushrooms, artichokes, and sage. Place the chicken in the sauce, bring to a simmer, cover, and allow to cook for about 15 minutes or until the meat registers at 165°F and the sauce has thickened slightly.

Season to taste, and serve over wild rice or your favourite side.

Enjoy!