Baked Chicken with Artichokes and Mushrooms
- 4 Split Chicken Breasts
- Salt and Pepper to taste
- 1 6-ounce jar of marinated artichoke hearts
- 8 ounces of sliced marinated mushrooms
- 1 large onion chopped
- 1 tablespoon of chopped garlic
- 1 cup of dry white wine
Preheat oven to 350 degrees
Season chicken with salt and pepper and place skin side up in a 9x13x2 inch-baking dish
Drain Artichokes, reserving marinade. Cut Artichokes in half and top chicken breasts with artichokes, mushrooms and marinade, garlic and onions. Pour reserved marinade and white wine over.
Bake uncovered until chicken is cooked through, about 35 to 45 minutes
Serves 4 | *For extra moist chicken, marinade overnight in mixture