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4 (6 to 7-ounce) boneless, skinless chicken breast halves
2 tablespoons plus ½ teaspoon Essence or Creole Seasoning
½ cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil, plus more as needed for frying
4 tablespoons (½ stick) unsalted butter, cut into pieces
¼ cup minced yellow onions
1 tablespoon chopped garlic
¾ pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)
½ teaspoon salt
¼ teaspoon ground white pepper
¼ cup dry white wine
1 cup chicken stock, or canned, low-sodium chicken broth
½ cup heavy cream
4 large boiled artichoke hearts, cut into ¼-inch thick slices
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves