Baked Chicken and Artichokes

BondGirl's Note:

Very fast and easy, plus healthy. I usually use frozen chicken tenders instead of breasts.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• fresh ground black pepper
• 4 (4 ounce) boneless skinless chicken breasts, about
• 1 teaspoon chopped fresh rosemary
• 1/4 cup dry white wine
• 1 cup low sodium chicken broth

Directions:

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