Preparation
In a shallow bowl, thoroughly combine flour, oregano, pepper and 1/4 t salt. Dredge each chicken cutlet in flour mixture, shake off excess and place on a plate.
Coat a large nonstick skillet withs cooking spray and heat on med to med-high, so skillet is hot but not smoking. Add 1/2 the chicken and cook 3 to 5 min per side, until lightly browned and cooked through. Transfer to a clean serving plate and repeat with remainging chicken, coating skillet once more with cooking spray. Cover serving plate with foil to keep chicken warm.
Adjust temp to med-low and hat oil. Place onion in pan and cook, stirring frequently unitl osft and golden, 5 to 6 min. Add garlic, cooking for 1 minute, stiring constantly' then chicken broth, bring to simmer; followed by artichokes, lemmon juice and zest, simmering for 2 to 3 min until heated trhough ans slighly thickened. Season to taste.
Pour artichoke mixture over chicken sprinkle with parsley and serve.