Max & Erma's Tuscan Chicken

4 fresh chicken breasts, boneless and
    skinless (approximately 8 ounces each)
4 tablespoons olive oil
8 ounces medium mushrooms, quartered
1 (8 ounce) can artichokes, drained and quartered
4 ounces onion, cut into thin strips
4 teaspoons fresh garlic, chopped
2 teaspoons Italian seasoning
3 teaspoon black pepper, freshly ground
2 teaspoons salt
1 cup white wine
12 ounces Roma tomatoes, quartered lengthwise
2 ounces whole butter, cut into small pieces
4 baked potatoes
4 large sprigs Italian parsley (for garnish)

Bake potatoes to serve with chicken.

Preheat a broiler or charcoal grill to cook chicken.

In a small bowl, combine chicken breasts, 2 tablespoons of olive oil and 1 teaspoon of ground black pepper. Stir to coat the chicken breasts.

Wash and quarter mushrooms. Peel and cut onions into thin strips. Chop garlic, wash and quarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients.

Place chicken breasts in broiler or on grill and cook for 3 to 5 minutes.

While chicken is cooking, prepare the topping for chicken in a large saut