Baked Chicken and Artichokes

• 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
• 14 cup dry white wine
• 1 cup low sodium chicken broth

1. Preheat the oven to 350F.
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.

olive oil, onion, garlic, frozen artichoke, mushrooms, red pepper, salt, fresh ground black pepper, chicken breasts, rosemary, white wine, chicken broth

Taken from www.food.com/recipe/baked-chicken-and-artichokes-89106 (may not work)