Artichoke Mushroom Chicken


Preheat oven to 350 degrees.

2-3 pounds of Chicken Breast tenders about 12 tenders.
1 cup of artichoke hearts ( I used 1 bag of frozen quartered hearts defrosted from trader Joes)
1 medium yellow onion cut into chunks
1 pint mushrooms, quartered
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
2 Tbsp spicy brown mustard
1 clove garlic, minced
1/4 tsp basil
1/4 tsp thyme
1 bay leaf

Place chicken in a 13×9 baking dish. Add artichokes, onion and mushrooms on top of chicken. In a small bowl mix olive oil, vinegar, wine, mustard, basil, thyme and bay leaf. Pour on top of chicken and veggies and bake at 350 for about 1 hour. Serve over rice.



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