Instructions: In a large paella pan or a large frying pan over medium-high heat, heat olive oil. Add rice; stir 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 20 minutes or until rice is just tender but still firm to bite and mixture is creamy.

Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms; saute until chicken is fully cooked and tender. Remove chicken and mushrooms with a slotted spoon to a plate; set aside.

Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to approximately 1/2 cup. Add capers and simmer 1 to 2 minutes.

Add artichoke hearts, chicken and mushroom mixture, salt, and pepper; stir and simmer until thoroughly heated.

Remove from heat and pour over cooked rice; stir just until blended.

Sprinkle with parmesan cheese and serve immediately.

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