Chicken with Artichokes and Mushrooms

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
14oz. marinated, quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine


Season chicken with salt and pepper. Heat oil and butter in a large skillet. Brown chicken in oil and butter for 5-7 minutes per side; remove from skillet and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low and simmer for 10-15 minutes, until chicken is no longer pink.

from the kitchen of Renee