1. In a large skillet, over medium-high heat, heat olive oil.
2. Add the chicken fillets. Cook undisturbed for about 3-4 minutes or until chicken turns golden brown. Flip and repeat on the other side. Remove from pan and set aside.
3. Reduce heat to medium and add mushrooms. Cook the mushrooms until brown.
4. Add sundried tomatoes and artichokes and 1¾ cup uncooked rice, stirring until everything is coated.
5. Pour in broth, and stir gently to combine. Bring mixture to a boil, cover and reduce heat to low.
6. Cook for 14 minutes, then add chicken. Cook for an additional 4 minutes until chicken is warmed.
7. Remove from heat, garnish with shaved parmesan, if desired.

Make Ahead and Freeze

1. Put frozen chicken breast fillets and garlic in gallon zipper freezer bag.
2. Mix sundried tomatoes, chopped artichoke and Tuscan seasoning in zipper sandwich bag and add to bag with chicken breasts.
3. To the gallon bag, add bag of frozen mushrooms and another sandwich bag with 1 3/4 cup instant brown rice.
4. At cooking time, you will need one 14 oz can of chicken broth and olive oil. Follow directions above.