Heat the oil in a skillet and saute the chicken breasts until lightly browned on both sides.
Remove the chicken from the pan and saute the onion and paprika in the same oil until the onion is tender but not brown, about 5 minutes.
Stir in the flour and cook for 3 minutes, stirring frequently.
Add the chicken stock and wine and bring to a boil, stirring frequently.
Once the sauce has thickened, remove it from the heat and stir in the yogurt, salt, and pepper.
Place the chicken and artichoke hearts in a baking dish and spoon the sauce over them.
Bake in a preheated 350F (180C) for 30 to 40 minutes, depending on the thickness of the chicken breasts.
Garnish with chopped parsley.