Mix flour, salt and pepper in a gallon-sized storage bag. Pound chicken untill flattened to 1/2 inch and place inside bag. Dredge chicken in flour mixture until completely coated. Heat 3 Tbsp olive oil in a medium-sized skillet over medium high heat. Fry chicken in olive oil, turning once, until done. Set chicken aside.

In same skillet, over medium heat, add 2 Tbsp olive oil, salt, pepper, garlic and mushrooms. Saute until mushrooms are tender and juices are released. Add basil and sherry wine. Reduce to half. Add butter, cream and cheese. Stirring constantly, melt cheese. Add artichoke hearts and chicken breasts and heat chicken thouroughly. Serve over rice.