Source: dLife

Chicken, asparagus, mushrooms, and artichoke sauteed in a white wine sauce.

Servings

1 pinch tap water (as needed)
2 parsley sprigs
2 boneless skinless chicken breasts
8.5 oz canned artichokes hearts, drained
1 small onions , chopped
1 tbsp extra virgin olive oil
8 oz fresh medium mushrooms , sliced
8 Asparagus, spear, fresh , rinsed
3 tbsp white wine
2 tbsp minced garlic

1 Place Extra Virgin Olive Oil in medium size skillet. Add onion, White Wine and garlic. Cover with tight fitting lid and cook over low heat for 5 minutes.
2 Remove cover and stir, adding 2-3 Tbsp water as needed.
3 Rinse and add chicken breasts to skillet. Replace cover, and cook for 15 minutes.
4 Stir sauce and turn chicken breasts, spooning additional sauce over breasts and adding 2 Tbsp water again if needed to keep moist.
5 Add asparagus spears, artichoke hearts and mushrooms, replace cover, reduce heat to low, and continue cooking for an additional 15 minutes, or until chicken is tender.
6 Garnish with fresh parsley sprigs.