Rehydrate the mushrooms by soaking in boiling water. Reserve 1 cup liquid. Mix liquid with tomato paste. Set both aside. Rub artichokes with lemon juice.
Set aside. In medium skillet, cook chicken breasts in the broth. Set aside, still in the broth. In a large saucepan, heat oil. Add mushrooms, onion, garlic and sauté for 5 minutes.
Remove chicken from stock and cut on the diagonal into thin, long slices. Add stock and tomato paste/mushroom liquid mixture to saucepan and bring to simmer. Stir the flour into the white wine and stir into saucepan. Simmer for 10 minutes. Add the chicken. Season with salt and pepper. Heat through.Servings: 4 to 6