Rinse the chicken breasts. If they are very thick, carefully slice in half horizontally, creating two thinner chicken breasts. Season with salt and pepper, and heat the olive oil in a sautee pan.

Working in batches, brown the chicken breast over fairly high heat for 3-4 minutes per side. Don't overcrowd the pan or it'll steam.  You'll finish cooking the chicken in the sauce. Set it aside when brown.

With the pan still hot, sautee the chopped shallots and garlic in the chicken drippings for 2-3 minutes, then deglaze the pan with the white wine. Add the white wine at once, and reduce the heat to let the white wine simmer and reduce until it only a thin layer remains in the pan.

Add the chicken stock, lemon juice, capers, and marinated artichoke hearts. Let simmer for about 5 minutes to reduce. Add the chicken to the pan and continue cooking at a bare simmer until the chicken reaches an internal temperature of 165-F or until the chicken is white and glossy, and no longer pink inside.

Turn the heat down and add the cornstarch and water mixture to slightly thicken the sauce. Bring the pan back to a boil and stir thoroughly. Add the cream, heat through and serve with chopped parsley and diced tomatoes.