Place chicken in a 20x30cm baking dish. Bake for 25 to 30 minutes or until chicken is no longer pink and juices run clear.
While the chicken is baking place the chicken stock, garlic and onion in a medium saucepan. Bring to a boil and cook until liquid is reduced by half. Stir in wine then continue to cook until reduced and slightly thickened.
Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat and simmer until mushrooms are tender.
Stir in the cream then cook stirring occasionally until thickened. Season with salt and pepper then serve over the baked chicken.