Italian Summer Chicken

4 chicken breast
¾ c flour
2 T olive oil
5 oz chicken broth
1 can (14 oz) artichoke hearts
½ tsp dill weed
1 ½ c green beans
2 T lemon juiceDip chicken in flour, seasoned with salt and pepper. Cook in oil over medium heat-about 2 min per side. Add chicken broth, artichoke and dill weed. Cover, reduce hear and cook for 5 min. Turn breasts over and add green beans and lemon juice. Turn heat high about 1 min until sauce thickens. Serve over pasta.