A simple, yet elegant dish
of tender chicken breast with artichoke hearts, mushrooms and
green onions baked in a white wine 'sauce'.
Baked
Chicken with Artichokes and Mushrooms
- 4 chicken breast halves
- Salt and 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 9 x 13 x 2-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.
Serves 2 to 4.
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