Mustard & Herb Roasted Chicken Breast with artichokes, mushrooms and green tomatoes – Whitney Miller

Ingredients

• ½ yellow onion, thinly sliced
• 1 (14-ounce) can artichoke hearts (fresh or frozen & thawed)
• 6 fresh baby bella mushrooms, roughly chopped
• 1 small green tomatoes, diced
• ½ cup dry white wine
• ¼ cup chicken stock
• ¼ teaspoon fine sea salt
• 1/8 teaspoon cracked black pepper
• 1 tablespoon stone ground mustard* (If you have a stone ground honey mustard, skip the mustard, honey, & mustard seeds)
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• ½ teaspoon whole mustard seeds (optional)
• ½ teaspoon fine sea salt
• ¼ teaspoon fresh thyme
• 6 sage leaves, chopped
• 4 garlic cloves, minced
• 3 (about 3 lbs.) boneless chicken breasts with skin-on
• ½ tablespoon extra-virgin olive oil