In a skillet, over medium heat, melt 1 Tablespoon of butter then add chicken breast, season with salt and pepper.
Cook on both sides until browned on the outside, 5-8 minutes on each side. Transfer to a plate and cover.
In the same skillet, melt 1/2 Tablespoon of butter add tomatoes and saute until tomatoes get charred a bit. Transfer the tomato to the plat with the chicken.
Add another 1/2 Tablespoon of butter to the pan then add artichokes and spinach. Sauce over medium heat until spinach is wilted and artichokes begins to brown. Transfer to the plate with the chicken and tomato.
Melt the remaining Tablespoon of butter, sauce garlic for just 30 seconds then add the flour cook for 30 seconds more.
Add lemon juice, stock and stir on low until sauce thickens, about 2 minutes.
Transfer chicken, tomato, spinach and artichokes back to the pan and toss to coat. Adjust seasoning if necessary.
Simmer on low for a minute or so.
Serve hot with rice, pasta or any side you like.