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