Baked Chicken with Artichokes and Mushrooms
A simple, yet elegant dish of tender chicken breast with artichoke hearts, mushrooms and green onions baked in a white wine sauce.
4 chicken breast halves
Kosher or sea salt and freshly ground black pepper to taste
1 (6-ounce) jar marinated artichoke hearts
8 ounces mushrooms, sliced
4 green onions, chopped
1 cup dry white wine
- Preheat oven to 350°F (175°C).
- Season chicken breast halves with salt and pepper. Place skin side up in 13x9x2-inch baking dish.
- Drain artichokes, reserving marinade; cut artichokes in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over.
- Bake, uncovered, until chicken is cooked through, about 35 to 45 minutes.
Makes 4 servings.