Chicken With Roasted Artichoke And Mushroom

• t lbs skinless, boneless chicken breasts, cut into 6 fillets
• t 15 oz can artichoke hearts, drained
• t lb white mushrooms, halved
• t medium/large shallots, diced
• t/2 cup red wine
• t/4 cup red wine vinegar
• t cloves garlic, minced
• t tbsp brown mustard
• t/4 cup fresh basil, chopped
• t tbsp olive oil
• t tsp dried thyme
• t tsp dried oregano
• talt and pepper to taste

1. 1.treheat oven to 375 degrees.
2. 2.teason chicken breasts with salt and pepper, then place chicken, artichokes, mushrooms and shallots in a medium sized roasting pan.
3. 3.tn a small bowl, mix together the remaining ingredients. Then pour over chicken and vegetables.
4. 4.toast for about 45 minutes, or until chicken is cooked through to desired level of doneness.

skinless, hearts, white mushrooms, shallots, red wine, red wine vinegar, garlic, brown mustard, fresh basil, olive oil, thyme, oregano, salt

Taken from www.epicurious.com/recipes/member/views/chicken-with-roasted-artichoke-and-mushroom-52463211 (may not work)