Mix the egg, oregano, salt and pepper in a shallow bowl.
Season the chicken with salt and pepper on both sides. Dip into the flour to coat well. Then into the egg.
Heat the oil in a nonstick pan over medium heat; Add the chicken and cook until golden brown on both sides, then remove from the pan and set aside.
Melt 2/3 of the butter in the pan, add the onion and garlic, saute for 1 - 2 minutes; then add the artichokes and saute for another 2 minutes.
Add the broth and olives, bring to a simmer, add the chicken back to the pan and cover with a lid. Cook until the chicken reaches an internal temperature of 160 degrees using a thermometer, about 4-5 minutes.
Remove the lid and add the remaining butter, simmer until the sauce reduces and thickens. Season with salt and pepper to your desired taste before serving.
Spoon the sauce over the chicken, garnish with parsley. Drizzle a little olive oil onto the bread, season with salt and sprinkle with rosemary.