Napa Chicken
3-4 boneless, skinless chicken breasts
1 jar marinated artichoke hearts
cherry tomatoes, sliced
sliced mushrooms
1 cup white wine
1 tsp. garlic powder
1 Tbs. parsley
2 tsp. green onion, chopped
2 Tbs. Earth Balance butter substitute
Preheat oven to 400 degrees. Bake the chicken breasts according to their size. Start by melting butter in medium skillet. Saute mushrooms. Drain marinated artichoke hearts and add to pan. Slice the cherry tomatoes and add as well. Saute until tender. Add white wine and spices. Cook at a slight boil for 10 minutes until wine begins to reduce. Butterfly slice the chicken breasts and serve with reduction on top.
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