2 Tbs olive oil
6 boneless skinless chicken thighs
1/4 cup Atkins Bake Mix
1 jar marinated artichokes - (12 oz), drained, and
marinade reserved
1 small yellow onion, chopped
1/2 lb fresh mushrooms, cleaned, sliced
3 garlic cloves, finely chopped
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 cup white wine
Salt, to taste
Freshly-ground black pepper, to taste


Heat oven to 350 degrees. In large skillet, heat oil over medium heat. Dredge chicken in bake mix. Cook chicken until lightly browned, turning once. Transfer to baking dish.
Add marinade to skillet; cook 5 minutes, until liquid turns syrupy. Add onion, mushrooms, garlic, oregano and rosemary; cook 5 minutes, until onion is tender. Stir in artichokes and wine. Heat to boiling and season with salt and pepper.
Pour onion mixture over chicken, cover and bake 40 minutes, until chicken is tender and cooked through.