Season the chicken with salt and black pepper and dredge in flour. Shake off excess and set aside on a plate.
Put a large sauté pan with a lid over a medium-high flame and heat 2 tablespoons of the oil. Add the chicken breasts to the pan in batches and cook until nicely browned on either side, about 4 minutes on each side. Remove to a plate.
Lower the flame to medium, add the remaining oil and sauté the shallot until soft, about 4-5 minutes.
Add the wine and broth to the pan and cook until you can no longer smell alcohol, about 4-5 minutes.
Add the mushrooms to the pan and cook for 3-4 minutes. Add in the artichokes and sundried tomatoes and cook until the tomatoes have softened a bit, about 3-4 minutes. Add in the butter and cook until melted. Taste for seasoning and season with salt and pepper as desired.
Add the chicken back to the pan along with any juices that have collected on the plate. Cover and cook for an additional 5 minutes. Serve immediately.