Baked Chicken with Mushrooms And Artichokes
Why prepare a salad when you easily just enjoy this succulent dish that has vegetables you will thoroughly enjoy!
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halves |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | ounces |
artichoke hearts
marinated |
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 1 | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halves |
|
| 1 | x |
salt and black pepper
|
*
|
| 173.4 | ml/g |
artichoke hearts
marinated |
|
| 231.2 | ml/g |
mushrooms
fresh, sliced |
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 237 | ml |
white wine
dry |
*
|
Directions
Preheat oven to 350℉ (180℃).
Season chicken breast halves with salt and pepper. Place skin side up in 9x13 baking dish .
Drain artichokes, reserving marinade. Cut artichokes in half.
Top chicken breasts with artichokes, mushrooms, and green onions. Pour reserved marinade and white wine over.
Bake until chicken is cooked through, about 45 minutes.
