Ingredients

Ingredients 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 9-ounce bag frozen artichoke hearts, quartered 1 cup sliced mushrooms 1 red pepper, seeded and sliced into strips salt to taste freshly ground black pepper 4 skinless, boneless chicken breasts, about 4 to 6 ounces each 1 teaspoon chopped, fresh rosemary 1/4 cup dry white wine 1 cup low-sodium chicken broth

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Preparation

Cooking Instructions

  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the garlic, artichokes, mushrooms and peppers, season with salt and pepper, cook for 2 more minutes and set aside.
  3. Slice the chicken breasts into 1/2-inch wide strips. Season the chicken pieces with rosemary, salt and pepper and place them in a large baking dish in a single layer. Spoon the artichoke mixture evenly over the chicken and add the wine and broth. Bake until the chicken is cooked through, about 18 to 20 minutes.