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1. With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3-4 scallops. Set aside.
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2. Remove stems from shiitakes and slice about 1/8 inch thick. Set aside.
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3. Mix together flour, seasoned salt and pepper in a pie plate or shallow bowl.
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4. Heat 2 T olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, shake off excess. Cook in oil a few at a time until light golden brown, removing to plate as they are done. Add more oil as needed to prevent sticking. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining four mixture. Do not clean skillet.
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5. Saute minced garlic in remaining oil over med heat until golden and add shiitakes and shallots. Saute shallots and mushrooms until limp and remove them to a plate on the side.
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6. Add wine to the pan, stirring up any brown bits. Reduce by half.
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7. Add chicken stock, artichoke hearts and lemon juice. Reduce liquid by half again.
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8. Using wire whisk, sprinkle 1 T of remaining flour mixture over liquid in the pan and whisk in. Cook to thicken.
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9. Slide chicken scallops and mushrooms back into the sauce to reheat. Cook 2 minutes to blend flavors. Taste and season with salt and pepper if needed.
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10. Turn off heat and stir in parsley. Serve over buttered noodles or orzo, allowing 3-4 scallops per person.
