My version of the recipe is below. I loved it and even SP said it was delicious. If I remember correctly (I made this quite awhile ago) it was easy to make and a one-pot meal if you don't count the rice I served it over. Defintely a make-again meal.
Rustic Chicken
Modified from Sweat Tea in Texas
6 slices of bacon, chopped
1 onion, chopped
8 ounces fresh mushrooms, sliced
1 1/2 pounds chicken breasts cut in 1 inch strips
1 15 ounce can diced tomatoes, drained
1 15 ounce can artichoke hearts, quartered
1 packet dry chicken gravy mix
1/4 cup white wine
2 tablespoons Dijon mustard
1/2 cup stuffed green olives
Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and let drain on paper towels. Turn the heat to medium-high and add the onion. Cook until tender, then add the mushrooms. Push the mushrooms and onions to the side and add the chicken. Cook until the chicken browns, then mix together and add the rest of the ingredients. Cook until the chicken is fully cooked and the ingredients have had a chance to meld. Serve over pasta or rice.
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