Cut chicken into bite sized pieces. In shallow dish, mix flour, sage and 1/4 tsp salt. Reserve 1 tbsp of the flour mixture. Coat chicken with the remaining mixture.

In a large, nonstick skillet, cook chicken in hot oil over medium-high heat until cooked through (170 degrees). Remove chicken from skillet; cover to keep warm. Drain off any excess oil from the skillet.

Melt butter in the same skillet, and cook mushrooms and artichoke hearts over medium heat for about 3 minutes.

In a small bowl, stir together reserved flour mixture, wine, broth, and salt (if using) until smooth. Add wine mixture to the skillet. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.

Pour sauce over chicken and top with cheese and parsley. Serve with hot, cooked pasta if desired.