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Salt chicken and place in a zipper plastic bag with flour. Shake until the chicken is completely covered. In a large, heavy skillet, heat 3 tablespoons of Fustini's Tuscan Herb olive oil and sauté chicken until brown on all sides, about 6-7 minutes. Remove chicken to a platter.
Add remaining oil to the pan. Cook the onion, stirring frequently until softened. Add garlic and cook 1 minute more. Stir in broth, tomato paste, olives, lemon zest and artichokes. Season with Tuscan Herb seasoning and bring to a boil.
Return the chicken to the skillet. Lower heat, cover and simmer for about 20-30 minutes, turning chicken once or twice until internal temperature reaches 165 degrees. Sprinkle with Parmesan cheese. Serve over rice or crusty bread.
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