Baked Chicken Breasts with Mushrooms and Artichoke Hearts
3 or 4 frozen or thawed, boneless and skinless chicken breasts
¼ teaspoon salt or to taste
¼ teaspoon ground black pepper or to taste
1 can (14 ounces) quartered artichoke hearts in water
1 cup sliced white or crimini mushrooms
3 - 4 scallions, white and green parts, sliced thin on the diagonal (optional)
1 can (14.5 ounces) chicken broth (can be fat free)
1/3 cup all-purpose flour
Preheat oven to 350 degrees. Lightly spray a 2 quart baking dish with non-stick cooking spray.
Place chicken breasts in a single layer on bottom of baking dish. Sprinkle with salt and pepper. Evenly layer the artichoke hearts, mushrooms and scallions over the seasoned chicken breasts.
In a small bowl, whisk the chicken broth and flour together, pour over chicken, artichokes and mushrooms in the baking dish.
Place, uncovered, in oven and bake for 50 to 60 minutes, or until chicken is cooked thru and the juices from the chicken run clear when cut into with a knife.
Serve with rice, brown rice, mashed potatoes or noodles.