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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is an amazing dish and easy to make. It has a wonderful aroma and tastes great with baked or mashed potato, rice or pasta. Ingredients:
1/4 cup olive oil, divided |
1 teaspoon ground black pepper |
3 skinless, boneless chicken breast halves |
1/2 onion, chopped |
1 (8 ounce) package sliced fresh mushrooms |
3/4 (8 ounce) can artichoke hearts in water, drained |
2 teaspoons italian seasoning |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground black pepper |
3/4 cup white wine |
4 large roma tomatoes, quartered |
6 tablespoons butter |
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Mix 2 tablespoons olive oil and 1 teaspoon black pepper in a small bowl. Dip the chicken breasts into the pepper mixture until well coated, then place the chicken on a baking dish.
3. Broil the chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper. Continue to cook and stir for about 6 minutes, then stir in the white wine. Allow the wine to simmer and reduce by half, about 10 minutes.
5. Stir in the roma tomatoes; cook and still until the tomatoes are warmed through. Stir in the butter until it melts. Serve the sauce over the cooked chicken breast.
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