Baked Chicken With Mushrooms and Artichokes

4 chicken breast halves, bone in, skin removed
Salt and pepper
1 (6-oz) jar marinated artichoke hearts
8 oz mushrooms, cleaned and sliced
5 scallions, cleaned and chopped
1 cup dry white wine

1. Preheat oven to 350 degrees.
Season chicken with salt and pepper.
Place in a 9-by-13-inch baking pan.
Drain artichoke hearts, reserving marinade.

2. Top chicken with artichokes (cut larger pieces in half),
mushrooms and scallions.
Mix marinade with wine and pour over chicken.
Bake about 45 minutes or until cooked through.

3. Remove chicken to platter, and keep warm.
Pour juices into small saucepan and boil until
reduced by about half.
Serve each portion with juice poured over.
Makes 4 servings

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