10m
PREP TIME
21m
COOK TIME
9
INGREDIENTS
Servings: 4
Ingredients
- 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
KEY PRODUCTS
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
