• Preheat oven to 425 degrees. Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to ½- to ⅓-inch thickness. Season with salt and pepper. Place in a buttered 9×13 baking or casserole pan.
• Heat 2-3 tablespoons olive oil in heavy large skillet over medium-low heat. Saute onion, thyme and basil until onion becomes tender, add garlic and saute until fragrant.
• Add artichokes, wine, and broth. Season with salt and pepper. Bring to a simmer for two to three minutes. Remove from heat. Add lemon juice. Pour over chicken.
• Bake for 25 minutes or until chicken is cooked through.

Meanwhile make the orzo:

• Cook orzo according to package directions.
• Toss with broth, Parmesan and parsley. Season with salt and pepper.
• Remove chicken from oven and dot butter over top. Serve with orzo.