Romantic Chicken with Artichokes

Again, not the best picture!

This recipe can be found here. I usually serve it with mashed potatoes, but I think it would also be great with pasta or rice pilaf. (I made gravy from a packet for Marc and the kids to put on their mashed potatoes, while I just used the juices from the dish to cover mine.)

4 chicken breasts
salt and pepper
1 T. olive oil
1 T. butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid 
reserved
1 cup sliced mushrooms
1 cup white wine ( I just use chicken broth)
1 T. capers

Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
Stir in capers. Remove from heat and serve immediately.