| 1. Heat oven to 425°F. Sprinkle chicken with 1/4 teaspoon each of the salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 3 to 5 minutes or until golden brown, turning once. Place chicken in shallow baking pan. 2. Add shallots to skillet; cook over medium heat 1 minute. Add mushrooms and artichoke hearts; cook 1 to 2 minutes. Stir in tomatoes, rosemary and remaining 1/4 teaspoon each of the salt and pepper. 3. Increase heat to high. Add wine; cook 2 to 3 minutes or until wine is reduced by half, scraping bottom of skillet to loosen browned bits. Pour vegetable mixture around chicken. 4. Bake 8 to 10 minutes or until chicken juices run clear. Serve chicken on platter surrounded by vegetables.
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