INGREDIENTS
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• lbs skinless, boneless chicken breasts, cut into 6 fillets
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•1 15 oz can artichoke hearts, drained
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•1 lb white mushrooms, halved
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•2 medium/large shallots, diced
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•1/2 cup red wine
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•1/4 cup red wine vinegar
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•4 cloves garlic, minced
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•2 tbsp brown mustard
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•1/4 cup fresh basil, chopped
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•1 tbsp olive oil
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•1 tsp dried thyme
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•1 tsp dried oregano
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•Salt and pepper to taste
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Read more: http://www.laaloosh.com/2013/08/15/roasted-artichoke-and-mushroom-chicken-recipe/#ixzz2cLvR9new