In a 12-inch skillet heat 1 tablespoon of the oil. Cook onion, mushrooms, sweet pepper, carrot, and garlic until vegetables are tender but not brown. Remove vegetables from skillet; set aside.
In a medium bowl combine flour, salt, and pepper. Add chicken pieces, a few at a time, coating all sides. Cook chicken in remaining hot oil over medium heat for 10 minutes or until brown, turning occasionally (sprinkle any remaining flour mixture over chicken before browning). Return vegetables to skillet; add undrained tomatoes, artichoke hearts, tomato sauce, wine, and Italian seasoning. Heat to boiling. Reduce heat and simmer, covered, for 35 to 40 minutes or until chicken is tender and no pink remains, stirring once or twice.
Transfer chicken to serving platter; keep warm. Boil sauce gently, uncovered, for 5 minutes or until desired consistency. Serve chicken and sauce over hot cooked pasta or rice, if desired. Makes 6 servings.