Chicken with Artichokes and Mushrooms

This has quickly become one of my favorite recipes! It is the perfect combination of tang and herbs that make my mouth water just thinking about it. My Mom makes a similar dish and I've never asked for the recipe, so one day I stumbled upon what I thought was the recipe on Pinterest. Same name, similar ingredients, but when I went to make it I realized not only was is very different, but I must not have looked at the ingredients that closely, because I didn't have the right ingredients. So I adapted.. and this is what I came up with...

You need:
4 chicken breasts ( I like to butterfly or slice in half for quicker cooking)
1 can artichoke hearts in water (quartered)
1 yellow onion chopped
1 pound button mushrooms thickly sliced
1 clove garlic chopped
1 Tbsp spicy brown mustard
1 Tbsp dijon mustard
1/4 cup + 2Tbsp olive oil 
1/8 cup red wine vinegar
1/4 cup white wine
1/4 cup chicken broth
1/2 to 1 Tbsp herbs d'provence
1/4 tsp basil
2 Tbsp butter
garlic salt & pepper

Preheat oven to 350. In large skillet melt butter and 2 Tbsp olive oil over medium heat. Season chicken with garlic salt and pepper and brown in skillet, about 3-4 minutes per side. 

Once brown, remove from pan and place in 9x12 baking dish. To the same pan add the onions and garlic. Saute until the onions are soft, about 5 minutes. 

Add mushrooms and season with garlic salt. Saute about 3 minutes. Add artichokes to pan as well. 

Meanwhile, in small bowl, mix mustards, olive oil, red wine vinegar, white wine, chicken broth, and herbs. Once the artichokes have warmed add sauce mixture to the pan and stir. Make sure you get all the little brown bits off the bottom of the pan, this is pure flavor! Pour vegetable and sauce mixture over the chicken in the baking dish. 

Place in the oven for 15 minutes or until sauce is bubbly and chicken is cooked through. Serve with rice pilaf and a veggie. You're gonna love this!