Tuscan Chicken *

3 boneless skinless chicken breasts
2 Tbsp olive oil
1/2 onion, chopped
8 oz sliced fresh mushrooms
14 oz can quartered artichoke hearts in water, drained
3 teaspoons italian seasoning
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
1 cup chicken broth
4 large roma tomatoes, quartered
6 Tbsp butter

Season chicken breasts with 1 teaspoon of italian seasoning.  Place chicken in 13x9 dish and cook on 375 for 35-45 minutes, or until juices run clear.  Meanwhile, heat the olive oil in a skillet over medium heat.  Add onion, cook and stir until the onion has softened and turned translucent, about 5 minutes.  Add mushrooms, artichoke hearts, remaining italian seasoning, salt and pepper.  Continue to cook and stir for about 6 minutes, then stir in the chicken broth.  Simmer and reduce by half, about 10 minutes.  Stir in roma tomatoes, cook and stir until the tomatoes are warmed through.  Stir in the butter until it melts.  Serve the sauce over the cooked chicken breast.

Serves 3