Slice chicken into thin strips. In a bowl, combine flour, salt, pepper and garlic powder; add chicken strips and toss well. Remove chicken from flour mixture; shake off excess flour. In a large skillet, heat oil over medium-high heat. Add chicken in batches, allowing each batch to brown; remove chicken and set aside.
Lower heat to medium, add additional oil, if necessary; add garlic and saute for a minute or two; add wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half.
Add the sun-dried tomatoes and artichoke hearts, mix well; add chicken broth and chicken; simmer over low heat until the liquid has reduced and flavors are well blended, adjust seasoning; stir in parsley and serve.
Per Serving: 407 Calories (38.1% from fat); 16g Fat (2g Sat, 13g Mono, 2g Poly); 35g Protein; 26g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 968mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat.