Pan Roasted chicken with Mushrooms (TNT)

This was excellent!! I used baby portabella mushrooms instead of the shitake mushrooms and they worked just fine. This would be a great dish to serve when you have company that you want to impress....I will make it again.
Enjoy!
hugs,
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PAN ROASTED CHICKEN WITH MUSHROOMS--SERVES 6
Shiitake mushrooms add a rich, meaty flavor to this satisfying dish.
6 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
2 large shallots, minced
8 oz. shiitake mushrooms, stems removed, caps sliced
1 (14-oz.) can artichoke hearts, drained, rinsed, quartered
6 plum tomatoes, chopped
1 tablespoon chopped fresh rosemary
1/2 cup white wine
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.
Recipe Source: Evelyn Tabler.