Skillet Chicken Rustico

10m
PREP TIME
21m
COOK TIME
9
INGREDIENTS

Servings: 4

Ingredients

  • Step1
  • 2 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast halves
  • 1 (10 oz.) package fresh mushrooms, sliced
  • 3/4 cup chicken broth
  • 1/4 cup dry red wine or beef broth
  • 3 tablespoon French's® Chardonnay Dijon Mustard Squeeze Bottle
  • 2 med tomatoes
  • 1 (14 oz.) can artichoke hearts
  • 2 teaspoon cornstarch

INSTRUCTIONS

  • 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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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