Roasted Chicken Breasts with Artichokes & Mushrooms

4 boneless, skinless, chicken breasts filets
1 can artichoke hearts, drained and halved
8 ounces crimini mushrooms,sliced
1/2 cup red wine
1/4 cup red wine vinegar
1 garlic clove, minced
2 tbsp Dijon mustard
1/4 cup fresh basil, chopped
1 tbsp olive oil
1 tsp fresh thyme
1 tsp dried oregano
Salt and pepper to taste

Preheat oven to 375 degrees.

Season chicken breasts with salt and pepper, then place chicken, artichokes, and mushrooms in a medium sized roasting pan.

In a small bowl, mix together the remaining ingredients. Then pour over chicken and vegetables.

Roast for about 30 minutes, or until chicken is cooked through.