Fantastic Delmonico Chicken

FANTASTIC DELMONICO CHICKEN
4 canned artichoke hearts, drained
4 (6-oz.) boneless, skinless chicken breast halves
Creole Seasoning
½ c. plus 2 T. flour
1 c. fine dry breadcrumbs
1 egg beaten with 1 T. milk
2 T. olive oil
4 T. butter, cut into pieces
¼ c. minced yellow onion
1 T. minced garlic
1 lb. assorted mushrooms, cleaned and sliced
Salt, black pepper to taste
Splash of red wine
1 c. chicken broth
½ c. heavy cream
Juice of 1 lemon
¼ c. chopped fresh parsley
¼ c. chopped green onions

1. Preheat oven 350. Line a baking sheet with foil and set aside.
2. Cut artichoke heart into ¼” thick slices. Set aside.
3. Season chicken with Creole seasoning and set aside.
4. Combine ½ c. flour with about 1 T. Creole seasoning.
5. In a shallow bowl, combine breadcrumbs with 1 T. Creole seasoning.
6. Place egg wash in third bowl.
7. Dredge chicken first in flour, shaking to remove excess, then egg wash, letting excess drip off and then in breadcrumbs.
8. Heat 2 T. olive oil and 1 T. butter in large skillet over medium heat.
9. Add chicken in 2 batches and cook until golden, 2 minutes per side.
10. Transfer chicken to prepared baking sheet and roast in oven until cooked through, 15-18 minutes.
11. In a large clean skillet, melt 2 T. butter over medium heat.
12. Add yellow onions and cook until soft, stirring often.
13. Add garlic and cook for 30 seconds.
14. Add mushrooms and cook until they give off liquid and are soft. Season to taste.
15. Add remaining 2 T. flour, stir to incorporate and cook until thick.
16. Add wine and cook, stirring until evaporated, about 1 minute.
17. Add broth, stir and simmer until thickened.
18. Add cream, bring to simmer and cook until thickened, about 2 minutes.
19. Add artichoke hearts and lemon juice. Stir to blend well.
20. Remove from heat and stir in remaining T. of butter, green onion and parsley. Taste for seasoning.