Italian Chicken

I decided it was time to try another recipe from the 100 Recipes Every Woman Should Know cookbook. I loved this one! Even though I cheated and used dried rosemary and parsley. And I realized about a half hour after eating that I'd forgotten to top them with the cheese! The chicken comes out nicely tender and still juicy thanks to the simmering in the wine. Now I'm not sure if I should make this one again, or try one of the other versions (see Kim's Bistro Chicken). Decisions decisions!

2 chicken breasts, pounded to 1/4 inch thickness, seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper, making sure to season both sides

2 ounces pancetta
4 tablespoons flour
2 tablespoon unsalted butter
1/2 cup sliced onion
6 ounces marinated artichokes (drained and cut in half lengthwise)
1/2 teaspoon finely chopped rosemary
1 garlic glove, minced
1 cup dry white wine (such as sauvignon blanc or pinot grigio)
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Coarsely chop pancetta, then cook in a 12-inch skillet over moderate heat, stirring occasionally, until browned. Remove the pancetta from the pan with a slotted spoon and reserve. Leave the rendered fat in the skillet.
2. Evenly coat each breast with 2 tablespoons flour.
3. Add butter to the fat in the skillet, then cook the chicken over moderate heat until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
4. In the skillet, add onion, artichokes, and rosemary and cook, stirring occasionally, until the onion has softened, 2 to 3 minutes. Add garlic and cook 1 minute more. Add white wine and bring to a boil.
5. Add the chicken to the skillet, then cover and simmer until it is cooked through, 10 minutes. Stir in the pancetta and parsley.
6 To serve, spoon the artichoke mixture over the chicken breasts and sprinkle each with 1 tablespoon cheese.