1. Heat oil in a large non-stick pan over medium heat.
  2. Add the onion and cook for 2-3 minutes, until softened slightly.
  3. Add the mushrooms and cook for 3 more minutes. Remove the onions and mushrooms from heat and place them in a large bowl. Add 1 tablespoon flour and ¼ teaspoon salt, and toss to coat.
  4. Add additional oil to the pan if necessary. Add the chicken breasts and season with salt & pepper and red pepper flakes. Cook for 5-7 minutes, until there is no pink when you cut into one.
  5. Add the white wine and rosemary, and cook for 1 minute. Add the chicken stock, sun dried tomatoes, artichokes, and return the mushrooms and onions to the pan.
  6. Cook, stirring for 3-4 more minutes, until sauce is slightly thickened.
  7. Stir in the kale and stir until wilted.