4 boneless, skinless thin-cut chicken breasts or cutlets (about 1 pound total)
½ teaspoon salt
2 jars (6 ounces each) marinated artichoke hearts, drained and quartered, ½ cup marinade reserved
3 cups sliced mushrooms (roughly ¾ inch-thick slices)
3 scallions (whites and light green parts only), sliced into ½ inch-thick rounds
½ cup white wine
¼ cup heavy cream
Grated zest of 1 lemon
½ teaspoon herbes de Provence
¼ teaspoon freshly ground black pepper

Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil. Place the chicken pieces on the prepared pan, spaced evenly apart, and sprinkle them with ¼ teaspoon of the salt. Arrange the artichoke hearts and mushrooms around the chicken, filling in the empty spaces and overlapping them occasionally. Sprinkle the sliced scallions atop it all. In a small bowl or 2-cup measuring cup, whisk together the reserved artichoke marinade, wine, cream, lemon zest, herbes de Provence, the remaining ¼ teaspoon salt, and the pepper. Carefully pour this sauce over the chicken and vegetables, making sure the entire pan is covered with liquid. Broil the chicken, rotating the pan once during cooking, until the chicken is cooked through and lightly browned on top, 10 to 15 minutes. Serve hot.