This is an old stand-by for me that easily halved for two people. It's not difficult or time-consuming, and it's delicious with plain old white or brown rice.

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES
Makes 4 Servings

4 boneless and skinless chicken breast halves
Salt to taste
Pepper to taste
2 jars (6 oz each) marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, sliced
1 cup dry white wine (such as Chablis)

Preheat oven to 350 degrees. Season chicken breast halves with salt and pepper. Place in a 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichokes in half. Top chicken breasts with artichokes, mushrooms, and green onions. Combine reserved artichoke marinade and white wine; pour over chicken. Bake until chicken is cooked through, about 45 minutes.

Janet