Stovetop Skillet Chicken with Artichokes

0 Sprinkle a generous amount of salt and pepper on both sides of the chicken breasts. Spread [wprm-ingredient text="⅓ cup  all-purpose flour" uid="2"] on a plate and dredge the chicken on both sides, patting away any excess flour.
1 Preheat a large (preferably 12-inch) heavy skillet or sauté pan over medium-high heat until a drop of water sizzles on contact. Add [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="3"] to the pan. Add the chicken breasts to the pan and cook 5 minutes, or until they're golden brown. Flip them over and cook 2 more minutes (to avoid overcooking, they don't need to brown as much on the second side). Remove them to a plate.
2 Stir in the shallots and [wprm-ingredient text="¼ cup dry white wine" uid="8"] (or 2 tablespoons lemon juice), scraping up any browned bits from the pan. Add the drained artichoke hearts. Cook until they are lightly seared, about 1-2 minutes, stirring once or twice.
3 Stir in the garlic, [wprm-ingredient text="¼ teaspoon crushed red pepper" uid="6"] and ½ teaspoon salt. Cook for a few seconds, until the garlic releases its fragrance. Nestle the chicken breasts  back into the pan, adding any juice collected on the plate. Sprinkle the tarragon over the chicken and pour in the broth. Bring to a simmer, then turn the heat down to medium and cook about 5 more minutes, just until the chicken breasts are cooked through.
4 Remove the pan from the heat and add the butter. Turn the chicken pieces over in the sauce and gently shake the pan until the butter is melted into the sauce. Serve with the pan sauce, over pasta or your favorite side.