With meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.
Sprinkle 1/2 teaspoon salt over chicken.
In large skillet melt 2 tablespoons butter over medium-high heat.
Add chicken, 4 pieces at a time, and cook, turning, about 6 minutes or until browned on both sides.
Remove chicken; set aside.
To drippings in same skillet, add remaining 2 tablespoons butter and melt over medium heat.
Add mushrooms, onions and garlic.
Cook, stirring frequently, about 4 minutes or until vegetables are tender.
Add artichoke hearts, broth, remaining 1/4 teaspoon salt, thyme and red pepper; stir to mix well.
In small dish, mix wine and cornstarch.
Stir into vegetable mixture and cook, stirring, until slightly thickened.
Return chicken to pan, spooning sauce over chicken.
Cover and cook about 3 minutes or until chicken is fork-tender and heated through.
Garnish with fresh herbs