2 whole boneless, skinless breasts, cut into chunks

10 oz. mushrooms, quartered

1 can quartered artichoke hearts

1/2c sun-dried tomatoes, rehydrated and coarsely chopped

20 kalamata olives, pitted and coarsely chopped

8oz dry white wine

1/4c olive oil

juice of one lemon

3 tbsp. balsamic vinegar

2 cloves minced garlic

salt & pepper to taste