Ingredients

• 2 lbs skinless, boneless chicken breasts, cut into 6 fillets

• 1 15 oz can artichoke hearts, drained

• 1 lb white mushrooms, halved

• 2 medium/large shallots, diced

• 1/2 cup red wine

• 1/4 cup red wine vinegar

• 4 cloves garlic, minced

• 2 tbsp brown mustard

• 1/4 cup fresh basil, chopped

• 1 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried oregano

• Salt and pepper to taste

Preparation

  1. Preheat oven to 375 degrees.
  2. Season chicken breasts with salt and pepper, then place chicken, artichokes, mushrooms and shallots in a medium sized roasting pan.
  3. In a small bowl, mix together the remaining ingredients. Then pour over chicken and vegetables.
  4. Roast for about 45 minutes, or until chicken is cooked through to desired level of doneness.