n Place flour in a shallow dish and season with salt and pepper. Dredge cutlets, shaking off excess. In a large non-stick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish and cover.nn Add broth to a large cast iron pan and bring to a boil; cook until reduced by half. Add artichokes, capers, sun-dried tomatoes and chickpeas and cook for about 5 minutes, cover. Swirl in the butter and then place the chicken with juices on top of the veggie mixture. Cover and cook for an additional 2 minutes. Sprinkle with parsley.n