In a small bowl, whisk together the flour, garlic powder, Italian seasoning, salt and pepper.

Dredge the chicken breasts in the flour to coat on both sides and set aside.

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the chicken to the skillet and cook for 3-4 minutes or until golden brown. Flip the chicken over and continue cooking for an additional 3-4 minutes or until golden. Transfer the chicken to a platter and keep warm.

Add the onions to the pan and cook for 3-4 minutes. Stir in the mushrooms and cook for an additional 3 minutes.

Stir in the artichoke hearts, garlic and capers. Cook for a 3-4 minutes. Sprinkle the vegetables with the cornstarch and stir to coat.

Add the wine to the pan and cook until reduced by half.

Stir in the chicken stock and bring the mixture to a boil. Turn off the heat and stir in the cream. Season with salt and pepper, to taste.

Return the chicken to the pan and turn to coat. 

Serve the chicken with the sauce. Sprinkle with parmesan cheese, if desired.