Easy Tuscan Chicken

Ingredients

• 8 ounce artichoke hearts in water drained canned
• 6 tablespoons butter 
• 8 ounce mushrooms fresh sliced
• 1.5 teaspoons ground pepper black
• 2 teaspoons penzey's southwest seasoning italian
• 0.3 cup olive oil divided
• 0.5  onion chopped
• 4 large roma tomatoes quartered
• 1.5 teaspoons salt 
• 3  chicken breast halves boneless skinless
• 0.8 cup white wine 

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer
• broiler

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Mix 2 tablespoons olive oil and 1 teaspoon black pepper in a small bowl. Dip the chicken breasts into the pepper mixture until well coated, then place the chicken on a baking dish.
3. Broil the chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
5. Add the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper. Continue to cook and stir for about 6 minutes, then stir in the white wine. Allow the wine to simmer and reduce by half, about 10 minutes.
6. Stir in the roma tomatoes; cook and still until the tomatoes are warmed through. Stir in the butter until it melts.
7. Serve the sauce over the cooked chicken breast.