Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breast halves
1 (10 ounce) package fresh mushrooms, sliced
3/4 cup chicken broth
1/4 cup dry red wine or water
3 tablespoons French’s® Spicy Brown Mustard
2 medium tomatoes, seeded and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and quartered
2 teaspoons cornstarch
Preparation
1.Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside. 2.Heat 1 Tbsp. oil in same skillet until hot. Add mushrooms. Sauté 5 minutes or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in center. 3.Combine cornstarch with 1 Tbsp. cold water. Stir into sauce. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with steamed zucchini or, if desired, cooked orzo pasta.
