Chicken with Artichokes

This had a really great, deep flavor. I used boneless pork chops because I'm a doof and that's all that I had thawed tonight, and it was awesome. I didn't transfer to a casserole, just browned the meat in an oven-proof skillet and transferred the whole shebang after browning. I tend to like cheap and sweet wine (like me! :D), so no way was I cooking with that! Chicken stock worked just wonderfully. I wasn't sure if I was supposed to use the whole packet of spaghetti sauce mix (you don't end up using even half to dust the meat), so I just tossed it in with the liquid and hoped for the best. I was a little bummed that the artichoke flavor wasn't more prominent, but all in all it was really hearty and tasty.

This was really good! Instead of wine I used chicken broth. I also used frozen artichokes instead of the jarred ones. Next time I can try other packets of different sauces and maybe different veggies.