July 21, 2016

Artichoke hearts are an unusual but delicious vegetable to serve with chicken and mushrooms, with the tomato and herbs tying everything together. Serves 4


4 (125g) skinless chicken breasts
¼ tsp black pepper
170g fresh mushrooms, sliced
125g marinated artichoke hearts
1 (400g) can tomatoes
¾ tsp dried oregano
¾ tsp dried basil
¼ cup dry white wine
1 Tbsp olive oil


  1. Season chicken with pepper. Heat the olive oil in a large skillet, brown the chicken then place in a baking dish.
  2. Combine the remaining ingredients in the skillet and cook uncovered for 15 minutes.
  3. Pour sauce over chicken, cover and bake in moderate oven for 1 hour or until chicken is cooked through. Serve with steamed vegetables.
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